If chocolate sauce is cold and has firmed up, gently reheat in microwave for 15-20 seconds.
¾ cup sugar
1 cup water
12 oz 70% chocolate
1 ¾ cups 35% cream
¾ cup of sugar syrup
For the sugar syrup, place the sugar in a medium saucepan with water on medium heat, until sugar has dissolved. Remove from heat and cool.
From the mixture above, measure out ¾ cup of sugar syrup.
In a medium saucepan, combine the sugar syrup and 35% cream and bring to a boil on med-high heat.
Pour boiled mixture over chocolate, and stir until chocolate has melted completely.
Use warm, or room temperature.
Store in the refrigerator.