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1
In a medium saucepan, heat the cream and butter (and corn syrup, if making the glaze) over low heat until the cream is hot and the butter has melted.
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2
The mixture should form tiny bubbles and measure about 175F on a thermometer; do not let it boil.
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3
Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream for about 30 seconds to soften.
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4
Add the vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.
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5
You can use the sauce warm or let it sit at room temperature until it reaches the thickness desired.
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6
To store it, pour the cooled sauce into a small bowl, cover, and refrigerate for up to 2 weeks.
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7
Reheat as much sauce as is needed by spooning it into a saucepan and heating over low heat to soften or melt.
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8
For the glaze, let it sit at room temperature just until it is thick enough to spread.
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9
Add any flavorings after the chocolate melts; when the sauce is still warm, flavorings blend in easily.
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10
Flavoring options include: 1 to 2 tablespoons dark rum, brandy, Amaretto, Kahlua, or Grand Marnier; 1 ounce chopped unsweetened chocolate for a bittersweet chocolate sauce; 1 teaspoon grated orange zest (good with the orange liqueur, too); 1 teaspoon instant coffee dissolved in 1 tablespoon water (good with the Kahlua); or 1/4 teaspoon peppermint extract.
