Chocolate Fudge Sauce

• portions: 4 CUPS

Ingrédients

1 pound bittersweet chocolate

2-1/2 cups heavy cream

Instructions

Chop chocolate finely using a serrated knife, and place in a heat-proof bowl.

Bring cream to a boil over medium- high heat; pour directly over chopped chocolate. Let sit 10 minutes; use a rubber spatula to stir the chocolate and cream gently until smöoth and combined.

Store in an airtight container, refrigerated, up to a week.

Warm gently in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water before using.

Notes

From a magazine, probably Martha Stewart