3 squares (3 ounces) unsweetened chocolate
1/2 cup water
1 cup sugar
1/2 cup light corn syrup
1 cup heavy cream
1 teaspoon vanilla
Microwave Oven Directions: In a glass mixing bowl, combine chocolate and
water. Cook on high for 2 minutes, or until chocolate is melted. Stir in
sugar and corn syrup. Return to microwave oven and cook 2 minutes longer,
or until a spoonful dropped in a glass of cold water forms a soft ball,
or sauce measures 240°F (115°C) on a candy thermometer. (Do not
put candy thermometer in the microwave oven. Remove sauce from oven, insert
thermometer, and take a reading, then remove thermometer before returning
sauce to the oven.) When the soft stage is reached, gradually stir in cream
and vanilla. Serve warm or cold, on ice cream or cake.
Conventional Directions Cook syrup, sugar and water to the soft-ball stage
(240° F or 115° C). Remove from heat and stir in chocolate, blending
well. Add vanilla. Slowly add cream, stirring constantly. Serve warm or
cold. Yields 3 cups.