RICH CHOCOLATE SAUCE (about 1 cup)
6 ounces fine-quality bittersweet chocolate (not unsweetened)
½ cup heavy cream
1 tablespoon sugar
1. Chop the chocolate and transfer it to a bowl. In a small saucepan, bring cream and sugar just to a simmer, stirring until sugar is dissolved, and pour over chocolate. Stir mixture until chocolate is completely melted.
2. Sauce can be kept, chilled in an airtight container, 1 week. If desired, reheat sauce in a metal bowl, stirring occasionally, over a saucepan of simmering water. Serve hot or at room temperature.
NOTE: Sauce can be a topping for ice cream or fruits like strawberries, bananas or pears. It can also be used in a chocolate fondue.
from Gourmet Magazine, February, 1999