BITTERSWEET CHOCOLATE FONDUE OR SAUCE

8 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
2 tablespoons light corn syrup
1/4 cup (1/2 stick) unsalted butter, cut into 1/4-inch slices

Place chocolate in a medium bowl.

In a 1 1/2-quart saucepan, over medium heat, bring the cream and corn syrup just to simmering; immediately pour over the chocolate. Whisk until smooth, then whisk in the butter to blend thoroughly.

For fondue, use while warm.

For sauce, serve warm or at room temperature.

To store, cover and refrigerate up to 2 weeks. To serve, gently reheat in a heavy saucepan over low heat.

Makes 2 3/4 Cups
Source: the California Milk Advisory Board

Category:  Desserts, Candy, Chocolate
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