Source: Martha Stewart Living, December/January 1993
- 6 ounces bittersweet or semisweet chocolate
- 1 cup heavy cream
Chop chocolate into small pieces, and place in a medium bowl. Heat cream until bubbles begin to appear around the edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Refrigerate until cold but not solid, stirring occasionally.