Ingredients

Makes about 2 cups

　　8 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped

　　1 cup heavy cream

　　1/2 cup light corn syrup

　　

Step 1

Place the chocolate in a metal bowl.

　　

Step 2

Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)

　　

Step 3

To serve, warm the sauce gently in the top of a double boiler or in the microwave.

　　Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan. Buy the full book from Amazon or Bookshop.