• 7 ounces (200 grams) bittersweet chocolate (60 to 72 percent cacao), chopped
• 6 tablespoons

Place the chocolate in a small heatproof bowl over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until completely melted and smooth. Remove from the heat.

In a small saucepan, combine the butter, cream, and sugar over medium heat and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Remove from the heat.