1 cup heavy cream
1 tablespoon salted butter
8 oz. semi-sweet chocolate, chopped
2 tablespoons corn syrup, optional**
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
- Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally.
- Once butter has melted, stir in chocolate until melted and smooth. Stir in corn syrup, vanilla and cinnamon.
- Remove from heat and cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove.
Original recipe and notes of recipe visit: 5 Minute Silky Chocolate Sauce @ carlsbadcravings.com