Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1/2 cup heavy cream
8 ounces fine-quality semisweet chocolate (preferably Belgian or French), chopped
Preparation
In a small heavy saucepan heat cream over moderately low heat until hot and stir in chocolate until melted. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce inn top of a double boiler over barely simmering water.
