ATK Bittersweet chocolate sauce

 

Based on this recipe from America's Test Kitchen/Cooks Illustrated (subscription required)

INGREDIENTS (amounts for half recipe in parentheses)

3/4 cup heavy cream (3/8 cup)

3 Tbl light corn syrup (4-1/2 tsp; or 1 Tbl + 1-1/2 tsp)

3 Tbl unsalted butter, in 3 pieces (1-1/2 Tbl)

pinch of table salt

6 oz bittersweet chocolate (3 oz)

PREPARATION

1. Chop chocolate finely.

2. In a small nonreactive saucepan, combine cream, corn syrup, butter, and salt; heat on medium-high to bring it to a boil.

3. Remove from heat, gently swirling pan while adding prepared chocolate. (Stirring it in may create bubbles).

4. Cover pan and let stand until chocolate is melted, about 5 mins (4 mins for half recipe).

5. Uncover and whisk gently until combined. Use while warm.

Can be cooled to room temperature, placed in airtight container, and refrigerated for up to 3 weeks. 

To reheat, transfer sauce to heatproof bowl set over saucepan of simmering water; alternatively, microwave at 50 percent power, stirring once or twice, 1 to 3 minutes.