bittersweet chocolate sauce

so, i picked up a dagoba chocolate bar at a local candy outlet for a steal. i love dagoba chocolate. it is one of my all time favorites and the darker the better. this particular bar was dark, but not as potent as others, and now i wished i had bought more. i really didn't want to eat it out right, but rather use in a recipe of some sort. i remembered an old cook's illustrated mag i had at home somewhere and its bittersweet chocolate sauce recipe. i dug around till i found it and bingo, we had a winner. i had problem though, i was short on chocolate. luckily, i had a bag of hershey's special dark chocolate chips to fill in the gap. they worked perfectly. i whipped up this luscious, sinful, decadent, dark chocolate sauce in a matter of minutes. holey moley it is good. it is such a silky sauce, not like a hot fudge sauce, thick and gloppy. i served it with some fresh strawberries and cherries. we were all smacking our lips over this one. i am thinking this sauce would be great on cake, especially pound cake. (i might have to throw one in the oven today) anyway, one thing, you will need to reheat once it is refrigerated, it gets like a truffle filling, which really ain't so bad either. enjoy!

cook's illustrated bittersweet chocolate sauce

1-1.25 cups of heavy cream
1/4 light corn syrup
4 tbsp. of butter
pinch salt
8 ounces of good quality chocolate

bring one cup of heavy cream, corn syrup, butter and salt to a boil in a small saucepan over medium high heat. off heat, add chocolate while gently swirling saucepan. cover and let stand five minutes. uncover and whisk gently trying to not create too many bubbles until combined. if necessary, you can consistency by heating adding the additonal cream.

keeps up to three weeks in fridge. to reheat, pop into microwave at 50% power, stirring often, 2 to 3 minutes.