Chocolate Sauce

This couldn’t be simpler: Combine equal parts chocolate and hot cream in a bowl, wait a few minutes, then slowly whisk and watch the cream and chocolate coalesce as if by magic into a gorgeous silky chocolate sauce (feel free to call it by its fancy French name, ganache). Warm, it’s pourable. Cold, it’s stiff and can be shaped into truffles and rolled in cocoa powder (if you want the ganache to be firmer when cool, reduce the amount of cream by 25 percent). It’s an incredibly versatile sauc