This recipe can also be made in the microwave. Simply heat the cream and butter in a glass bowl for 2 minutes or so, and then add the chocolate and set aside until softened.
Servings: 2 cups
- 3/4 cup heavy (whipping) cream
- 2 tablespoons unsalted butter
- 12 ounces (2 cups) semisweet chocolate, chopped, or chocolate chips
In a medium saucepan over medium-low heat, heat the cream and butter until the cream is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat. Immediately add the chocolate and set aside until softened, about 30 seconds.
Using a large spoon or whisk, stir the sauce until the chocolate is completely melted and the mixture is smooth. The sauce can be used warm, set aside at room temperature to thicken, or refrigerated until firm. (It may be covered and refrigerated for up to 2 weeks. Cold sauce should be reheated in a bowl placed over, but not touching, simmering water.)
From cookbook author Elinor Klivans.
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