Bittersweet Chocolate Sauce

Everybody’s favorite. Use top-quality chocolate for the best-tasting sauce. Pour over ice cream; drizzle on plain cakes and pastries; or pipe onto a shallow pool of crème anglaise for a black-and-white presentation.

• 1 cup heavy cream
• 1 Tbs. light corn syrup
• 1/2 lb. bittersweet chocolate, chopped into small pieces
• 4 Tbs. unsalted butter, cut into pieces, at room temperature
• Pinch salt

In a heavy-based saucepan, combine the heavy cream and corn syrup over medium heat until hot, but not boiling. Reduce the heat to medium-low and add the chocolate pieces, whisking until they melt and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and the salt. Stir until the sauce is smooth and glossy.