Easy Chocolate Sauce
- ¼ cup corn syrup
- 6 oz. semisweet chocolate chips
- ¾ cup heavy cream
- Combine corn syrup and chocolate chips in a small saucepan and heat on medium-low until melted. Stir occasionally to prevent burning.
- Continue stirring until smooth (4-5 min.)
- Whisk in heavy cream until smooth and well-blended.
- This sauce can be served warm or cool.
- To store, transfer to an air-tight container and refrigerate. Stores for up to 3 weeks.
Recipe by Table for Fifty at https://tableforfifty.com/crepe-extravaganza-crepes-bar/
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