Silky Chocolate Sauce
Whisk corn syrup, cocoa and cornstarch in a small saucepan until smooth. Slowly whisk in milk, Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil, 5 to 10 minutes. Remove from heat and whisk in chocolate and Cognac. Let cool.Advertisement
Make Ahead Tip: Refrigerate for up to 3 days.
1/2 other carbohydrate