Place the chopped chocolate in a
medium sized stainless steel bowl and set aside.
Combine the cream,
sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil,
Remove from heat and
pour immediately over the chocolate. Let stand until the chocolate has
melted, then stir until smooth.
in the vanilla extract and liquor.
Store the sauce in the
refrigerator in a
tightly covered container for up to two weeks. Reheat over simmering water before
Makes about 2 cups.
12 ounces (340
semisweet or bittersweet
chocolate, cut into small pieces
1 cup (240 ml)
1/3 cup (66
grams) granulated white
1/3 cup (80 ml)
light corn syrup
tablespoon strong liquor, such
as rum, or liqueurs such as Grand Marnier or brandy (optional)