Ingredients

• 1/2 cup heavy cream
• 8 ounces fine-quality semisweet chocolate (preferably Belgian or French), chopped

Instructions

1. In a small heavy saucepan heat cream over moderately low heat until hot and stir in chocolate until melted. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce inn top of a double boiler over barely simmering water.