Chocolate Dessert Sauce

Kathleen Stewart uses Callebaut chocolate to make her sauce, but any high-quality chocolate would work.

• 2-2/3 cups heavy cream
• 1-1/3 cups water
• 1/4 cup light corn syrup
• 1-3/4 lb. bittersweet chocolate, chopped into small pieces
• 8 oz. (16 Tbs.) unsalted butter, cut into pieces
• Pinch salt

In a 4-qt. heavy-based saucepan, combine the cream, water, and corn syrup over medium heat until hot; don’t let this mixture boil. Turn the heat to medium low and whisk in the chocolate until it melts and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and salt, stirring until the sauce is smooth and glossy.

Let cool slightly, pour into jars, cover, and chill. The sauce will keep in the refrigerator for two weeks but can be frozen indefinitely.