Espresso Fudge Ice Cream Sauce

Instructions

1. Chop chocolate finely into a heatproof bowl; assemble all measured sauce ingredients.
2. Heat cream and corn syrup in a heavy small saucepan until steaming with tiny bubbles at edges; do not scorch.
3. Pour hot cream onto chocolate, wait 2 minutes and stir from the center until glossy and smooth.
4. Blend in butter, salt and all the listed flavor ingredients until fully homogeneous.
5. Serve warm over frozen desserts. Cool leftover sauce rapidly in a shallow container, cover and refrigerate.
6. For reuse, warm gently in 15-second microwave bursts or over a low water bath, stirring often.