Makes: 8 servings (2 cups sauce) at 32o each. Prep: 5 minutes. Cook: 13 to 14 minutes.
1. In small, heavy saucepan, combine chocolate, butter and corn syrup. Place over medium-low heat; cook, stirring until chocolate and butter are melted, 3 to 4 minutes. Add sugar and cream; cook, stirring 2 minutes or until sugar is dissolved. Increase heat to medium. Bring to a gentle boil; boil 8 minutes, without stirring.
2. Remove pan from heat. Stir in vanilla and salt. Spoon hot sauce over ice cream.