1

Fill a medium saucepan with 1 1⁄2 inches of water and set over medium-low heat; bring to a slow simmer. Combine the chocolate, 1⁄4 cup of the warm water, and the salt in a medium bowl; set over the saucepan. Whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the saucepan; set aside. Pour out the water in the saucepan.

2

Pour the half-and-half into the same saucepan and set over medium heat; heat just until hot, about 3 minutes. Remove the saucepan from the heat; set aside.

3

Combine the sugar, the remaining 3⁄4 cup of warm water, and the corn syrup in a large heavy saucepan. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to high. Bring to a boil, washing down the side of the pan with a pastry brush dipped into cool water to dissolve any sugar crystals. Boil, without stirring, until the caramel turns a rich golden brown.

4

Immediately remove the saucepan from the heat. Wearing long oven mitts to protect your arms and being careful to avoid any spatters, whisk in the half-and-half, about 2 tablespoons at a time. Set the saucepan over low heat and cook, whisking constantly, until the sauce is smooth. Remove the saucepan from the heat; pour in the chocolate mixture and whisk until smooth. Use immediately, or cool to room temperature. Transfer to a covered container; refrigerate up to 1 month. Gently reheat the sauce before serving, adding a little water to thin the sauce slightly, if necessary. Yields 2 tablespoons per serving.