Chocolate sauce is always good to have on hand. It can liven up store-bought ice cream or be used as a sauce on caramel, chocolate, nut, or coffee desserts. Be sure to use bittersweet chocolate for the best flavor.
In a small saucepan, bring the cream to a low boil over medium heat, about 5 minutes. Turn off the heat, add the chocolate, and cover the pan. Let steep for 5 minutes.
Stir the sauce until smooth. Serve as specified in the recipe.