- Yield: Makes 2 cups
Photography: Maura McEvoy
Source: Martha Stewart Living, December 2002
- 8 ounces bittersweet chocolate, finely chopped
- 1 1/4 cups heavy cream
Place chocolate in a metal bowl. Bring cream to a boil; pour over chocolate. Let stand 15 minutes; stir until smooth and combined. Store in an airtight container in the refrigerator, up to 1 week. Before using, reheat gently in a heatproof bowl set over a pan of simmering water.