Todd’s Gooey Chocolate Sauce

7 ounces Valrhona Dark Bittersweet Chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup


Okay, important thing number two. Don’t try to melt the chocolate quickly; you will destroy both the pan and the chocolate. Most people use the top of double boiler over barely simmering water. I use a heat spreader and a small “All Clad” sauce pan for this.

Once it is completely melted add the hot water and corn syrup. Whisk until smooth, dark and gooey. Important thing three, don’t panic, this is going to look all wrong and not what you expect it to look like. The first time I tried this, I was sure I made a huge mistake. Just relax and keep stirring, in a few minutes it will turn dark and rich. You are done when the color and texture are uniform, usually 4 or 5 minutes after you add the water.

Remove from heat, cool slightly.

This can be made 2 days ahead. Cover; chill. Before serving, re-warm in a sauce pan over low heat, stirring constantly.