Chocolate Sauce

1 C. heavy cream, plus extra as needed
1/4 C. light corn syrup
4 T (1/2 stick) butter
8 oz. bittersweet chocolate, chopped fine

Bring the cream, corn syrup, butter, and salt to a boil in a small saucepan over medium-high heat. Off the heat, stir in the chocolate, cover, and let stand until the chocolate is melted, about 5 min. Uncover and whisk gently until smooth. Adjust the consistency by heating and stirring in additional cream as needed, 1 T. at a time.
*The sauce can be refrigerated in an airtight container for up to 3 weeks. Reheat in a small saucepan over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.