from Express Lane Cookbook
Best-Ever Chocolate Sauce
Who says you have to bake for hours to create wonderful desserts?
The best possible chocolate sauce is also the easiest to make:
two ingredients, a little heat, some stirring.
If you find that the mixture below is thicker than you need, you
can add more liquid at any stage: some cream, evaporated milk or
even plain milk. Don't substitute milk for cream in the recipe,
though; you'll just end up having to add more chocolate.
2 cups heavy cream 12 ounces semisweet chocolate bits
(chips or chopped)
Bring cream to a boil in a medium-size heavy pot or in a large
bowl in a microwave oven. Remove from the heat. Add chocolate
bits and stir with a wire whisk until mixture is smooth, scraping
the sides often. If chocolate has not melted completely, reheat
very gently.
Cool to room temperature and use immediately, or cover with
plastic wrap and chill. Covered well, this will last more than a
week in the refrigerator and can be rewarmed. After that, it
begins to turn grainy.
To rewarm: Place sauce in a microwave-safe glass or ceramic dish.
Heat on low or medium power in the microwave for 30 seconds, stir
and heat again until it reaches the proper consistency. Or
rewarm sauce on the stove in the top of a double boiler or by
placing it in a bowl and setting the bowl in a pan of warm water
on low heat. Stir occasionally until blended.
Makes about 2 cups.
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