Chop into small pieces
- 6 ounces of chocolate
Martha recommended semisweet chocolate, however I used dark chocolate (70%) from Trader Joe’s and the result was not too sweet.
In a medium saucepan over a medium high setting, heat until boiling
- 1/2 cup heavy cream
- 1/4 cup clear corn syrup
Reduce the heat and add all the chocolate. Whisk until it is completely melted and a smooth sauce forms. Remove from heat and add
- 1 tsp vanilla extract
Let cool to a bit before serving as it’s a bit thin while still hot. The leftovers can be refrigerated and reheated. It won’t keep forever like the commercial stuff, but I’m sure it will be gobbled up well before that’s an issue. It’s delicious.