2 Ounces Unsweetened Chocolate
4 1/2 Ounces Semisweet Chocolate
1/4 Cup Light Corn Syrup
1/3 Cup Hot Water
1 Teaspoon Mint Extract
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny.
(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
Serving Suggestions: Ice Cream, Molten Cake
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