This recipe can be prepared in 45 minutes or less.
We love this velvety sauce as a topping for ice cream and for fruits such as strawberries and bananas. There's also something to be said for sampling it by the spoonful, straight from the fridge.
Recipe information
Yield
Makes about 1 cup
Ingredients
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup heavy cream
1 tablespoon sugar
Preparation
Chop chocolate and transfer to a bowl. In a small saucepan bring cream with sugar just to a simmer, stirring until sugar is dissolved, and pour over chocolate. Stir mixture until chocolate is completely melted. Sauce may be kept, chilled in an airtight container, 1 week. If desired, reheat sauce in a metal bowl, stirring occasionally, over a saucepan of simmering water. Serve sauce hot or at room temperature.
