This decadent sauce is perfect for drizzling over our Chocolate and Mint Parfaits.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, April 2002
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup plus 2 tablespoons heavy cream
Place chocolate in a large heat-proof bowl. Bring the cream to a boil over medium-high heat; pour over chocolate. Let sit 10 minutes; stir until smooth and combined with a rubber spatula. Serve.