In 2008, we dined at Thomas Keller’s Bouchon in Napa Valley. For dessert, my brother ordered the profiteroles with vanilla ice cream and chocolate sauce. I was instantly jealous when the gravy boat full of warm chocolate sauce came to the table. Thankfully my brother is generous. Unsurprisingly, it’s an incredibly simple sauce to make. Use the best quality chocolate you can afford for best results. This recipe makes about two cups and stores nicely in the fridge for a couple of weeks.

1. Add chopped chocolate to a stainless steal bowl.
2. In a small sauce pot, whisk cream and corn syrup to combine. Bring to a simmer over a medium heat.
3. Pour cream mixture over chocolate and let sit for 4 to 5 minutes until chocolate is melted. Whisk to combine chocolate until the sauce is smooth and glossy. Serve warm.
4. To store, allow to cool slightly before pouring into a container or jar with a tight lid. Keep in the refrigerator. You can re-warm using the double boiler method or the microwave.