Glossy and smooth, this uncomplicated sauce takes no time to whip up. You'll have extra for making more sundaes later, or even chocolate milk (the sauce keeps, covered and refrigerated, for up to a week). Prep and Cook Time: 10 minutes.
1 cup heavy cream
1/3 cup light corn syrup
8 ounces bittersweet chocolate, roughly chopped
How to Make It
Put cream and corn syrup in a small saucepan, stir, and bring to a boil over medium-high heat, stirring occasionally.
Remove saucepan from heat and whisk in chocolate. (If making ahead, let cool and refrigerate for up to a week, covered with plastic wrap. Reheat on cooktop over low heat or in a glass bowl in the microwave, stirring every 20 seconds.)
Note: Nutritional analysis is per 2-tablespoon serving.