Easy 3-Ingredient Chocolate Sauce for Ice Cream
I use bittersweet chocolate chunks found in the baking aisle for a super rich chocolatey taste, or use semi-sweet chocolate chips instead.
Add the bittersweet chocolate chunks to a small saucepan with the light corn syrup and warm over medium-low heat. Stir often until the chocolate melts and becomes smooth, about 5 minutes. Add a pinch of kosher salt, stir well, then remove from the heat.
Whisk 3/4 cup of the whipping cream into the chocolate until smooth, adding more whipping cream until you achieve the desired consistency. Serve warm over ice cream. Refrigerate for 3-4 weeks.