- 1 lb Bissinger's 60% Dark Chocolate
- 2 tablespoon Light Corn Syrup
- 2 cup Cream
- 1 tablespoon Liqueur (optional): Raspberry, Amaretto, Espresso or Rum
Combine chocolate and corn syrup. Heat on top of a double boiler over simmering water until melted.
Heat cream until it reaches a gentle boil.
Stir together cream and chocolate mixture and liqueur--if using, until well blended and smooth.
Pour into container and let cool. Reheat gently for serving. Stored refrigerated; this will last for weeks. (Unless someone finds it...)
This is easy, stores well and is fabulous to have on hand for accessorizing any dessert. Use this for make-your-own sundae buffets, to top shortbread cookies or toasted pound cake.
Yield: About 1 quart (8 servings)