In a small saucepan, heat the cream until it just begins to simmer. Don’t boil it—nobody needs a splashy mess on the stove.
Remove from heat and whisk in the chocolate chips until smooth. If you used chopped chocolate, keep whisking until it’s fully melted and glossy.
Stir in the butter, corn syrup (if using), vanilla, and salt. The mixture should look extra velvety and rich.
Return to a low heat and cook for 2–3 minutes, whisking constantly. If it tightens up, add a splash more cream and keep whisking until you reach drizzly perfection.
Remove from heat and let cool for a couple of minutes. It’ll thicken slightly as it rests, which is perfect for pouring atop ice cream or brownies.
