What you need,
4 oz. unsweetened or bittersweet chocolate, finely
chopped
3 tbsp. butter, softened
2/3 cup water
1/3 cup sugar
6 tbsp. light corn syrup
Pinch of salt
1 tbsp vanilla extract
Combine the chocolate and butter in a double
boiler.
Heat slowly, stirring occasionally until fully
melted. Meanwhile in another small pot
heat the water until boiling.
Add the melted chocolate mixture to the boiling
water. Add in the sugar, corn syrup and salt and mix until smooth.
Bring the mixture to a boil; adjust the heat so
that the sauce is just maintained to the boiling point. Boil the mixture for 9
minutes, stirring occasionally.
Remove the pan from the heat and let it cool for
15 minutes. Stir in the vanilla until smooth. Serve warm over ice cream.
Store the sauce in an airtight container in the
fridge. To reheat, microwave in 15 second intervals, stirring until shiny and
smooth.
Jen of My Tiny Oven
