Recipe information
Yield
Makes about 2 cups
Ingredients
1
cup whipping cream
1
/2 cup light corn syrup
6
ounces semisweet chocolate, chopped
6
ounces bittersweet (not unsweetened) chocolate, chopped
Need to make a substitution?
Preparation
Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add all chocolate and stir until melted and smooth.DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Rewarm Hot Fudge Sauce over medium-low heat just until heated through before serving.