Thick and glossy and oh-so-chocolatey, this may be the best ice-cream sauce ever. Store any leftovers in the fridge for up to two weeks.
4 oz (115 g) dark (70%) chocolate, finely chopped
½ cup (125 mL) granulated sugar ¼ cup (60 mL) corn syrup ¼ cup (60 mL) water Pinch of kosher salt ¼ cup (60 mL) bourbon 1 tsp (5 mL) vanilla
1. Place chocolate in a heatproof medium bowl. Set aside.
2. In a medium saucepan, stir together sugar, syrup, water and salt. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring often, until sugar has dissolved and mixture is completely clear, about 1 minute. 3. Immediately pour sugar mixture over chocolate in bowl. Let stand for 1 minute. 4. Whisk chocolate mixture gently until chocolate has melted and sauce is smooth. Whisk in bourbon and vanilla. Let cool to room temperature, then cover and refrigerate until chilled. Stir well before serving.
Makes about 1½ cups (375 mL)
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