Recipe information
Yield
makes about 2 cups
Ingredients
1 cup heavy cream
1 tablespoon unsalted butter
1/2 pound semisweet chocolate, chopped into chunks (about 1 3/4 cups)
Preparation
Heat the cream and butter in a pot over medium heat. Once steam rises from the surface, add the chocolate, and stir until it’s melted and smooth. Remove from the heat and let cool to room temperature. You can store the sauce in a covered container in the fridge for up to 10 days. Rewarm before serving.
