Olive oil subtly enhances this grown-up, not-too-sweet sundae topping. A pinch of xanthan gum helps to emulsify the oil and dairy base, keeping the sauce from separating and rendering it silky smooth. Once made, the sauce will keep for 1–2 weeks, refrigerated.

Ingredients

• 1/4 cup corn syrup
• 1/4 cup heavy cream
• 6 Tablespoons extra-virgin olive oil
• 5 Tablespoons whole milk
• 4 ounces bittersweet chocolate, chopped
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon xanthan gum or cornstarch

Preparation

1. Heat corn syrup, cream, oil, and milk in a 2-quart saucepan over medium, stirring occasionally, until mixture just comes to a simmer, 10–12 minutes.
2. Remove from heat and add chocolate, sugar, salt, and xanthan; let sit without stirring 2 minutes.
3. Whisk until chocolate is melted and mixture is smooth; use immediately.