This sauce should always be in your refrigerator. It can be used over ice cream and also as a side sauce for cakes or mixed with milk to make hot chocolate. (I have even been known to sneak a spoonful right out of the container as an afternoon sweet snack.) Experiment with several brands of chocolate for the sauce, because this affects the final taste.
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 pan and let sit for 5 minutes. Whisk until smooth. Let cool slightly and use now, or let cool to room temperature and refrigerate. The sauce is best served warm. It can be reheated in a double boiler or microwave.
The chocolate sauce can be made up to 2 weeks in advance. Cover and refrigerate.
© 2006 Emily Luchetti. All rights reserved.