I don't remember from where I copied this, but I'm willing to bet it was a Martha Stewart cookbook from the library when Millie was a baby, and I'm not just saying that so you'll trust me when I say it's divine.
It's divine! (Even Martha thinks so.)
1 cup heavy cream
1/2 cup light corn syrup
12 oz. semisweet chocolate chips
Combine cream and syrup in a pan. Stir to combine and bring to a boil over medium-high heat. Remove from the heat and stir in the chocolate until incorporated and smooth.
Spoon warm (but not hot) over ice cream, cake, or straight into your empty mouth. The unused sauce can be stored in the fridge and will harden enough to be eaten in large, chewy spoonfuls. (Even Martha does this!)
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