Fudge Sauce

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 30g 72% choc, chopped
2. 18g or 2 tbsp cocoa powder
3. 0.5g or 1/8 tsp kosher salt
4. 100g glucose/35g or 2 tbsp corn syrup
5. 25g or 2 tbsp sugar
6. 55g heavy cream

Instructions

1. Combine chocolate, cocoa powder and salt in medium bowl.
2. Combine glucose, sugar and heavy cream in heavy-bottomed sauce pan and stir intermittently while bringing to a boil over high heat. The moment it boils pour into bowl with choc. Let sit for 1 min.
3. Slowly, begin to whisk. Then continue, increasing the vigour of your whisking every 30s, until mixture is glossy and silky-smooth. This will take 2-4 min depending on speed and strength. You can use sauce immediately or store in an airtight container in the fridge for up to 2 weeks (do not freeze). Can be served cold or hot.