Chocolate Syrup For Pear Stracciatella Ice Cream Recipe

Ingredients

1 cup heavy cream 

1/2 cup light corn syrup 

12 ounces bittersweet chocolate (preferably 70 percent cacao), chopped 

2 tablespoons poire William (pear brandy; optional) 

Preparation

Heat cream and corn syrup in a medium saucepan over medium heat, stirring, until mixture is combined. Add chocolate; stir until smooth. Remove from heat.

Stir in brandy, if desired. Let sauce cool until thick but pourable. Just before serving, whisk until smooth.