Mexican Chocolate Sauce

• 4 ounces semisweet chocolate, coarsely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 4 tablespoons heavy cream
• 12 teaspoon cinnamon

1. Combine chocolate, butter and corn syrup in top of double boiler, over medium heat.
2. Stir until chocolate is nearly melted; turn heat to low.
3. Add cream and continue stirring until smooth.
4. Add 1/2 t. cinnamon; add more to taste if desired.
5. Cool slightly (or to room temp) to serve.
6. Remaining sauce may be refrigerated up to a month and reheated on low in microwave or in double boiler.
7. Enjoy!

semisweet chocolate, unsalted butter, light corn syrup, heavy cream, cinnamon

Taken from www.food.com/recipe/mexican-chocolate-sauce-221158 (may not work)