This sauce is a beautiful contrast served over dark or colorful ice creams or sorbets like raspberry, coffee, or chocolate. When made from some varieties of white chocolate, the sauce may come out a little thin. If that’s the case, serve it straight from the refrigerator.
Heat the cream in a saucepan over medium heat until it begins to bubble around the edges. Turn off the heat and add the chocolate. Cover the pot and let sit for 5 minutes. Whisk until smooth. Let cool to room temperature and then cover and refrigerate. Serve at room temperature or cold.
The chocolate sauce can be made up to 2 weeks in advance. Cover and refrigerate.
© 2006 Emily Luchetti. All rights reserved.