Place butter and cream in medium-sized sauce pan. Melt over medium heat, stirring frequently.
When thoroughly melted, stir in chocolate and continue stirring until smooth with heat on.
Once chocolate is melted and combined, stir in corn syrup (if using) and vanilla. If I do not add the corn syrup, I like to add some powdered sugar-free sweetener, especially since the chocolate chips I use are “dark chocolate.” I prefer a sweeter, more milk chocolate sauce.
Remove from heat and allow to cool on the counter (in pan or in an uncovered bowl).
Store in container in the refrigerator for two to four weeks.
May be reheated in microwave or stove top as desired.
Recipe by Donna Reish at https://donnareish.com/sugar-free-chocolate-sauce/