1/2 cup heavy cream
1 tablespoon sugar.
6 ounces fine-quality bittersweet chocolate
Chop the chocolate and transfer to a bowl.
In a small saucepan melt the cream with sugar just to a simmer but not boiliing Stir until the sugar is dissolved then pour over chocolate. Stir constantly until chocolate is completely incorporated and melted.
The chocolate sauce may be kept in an airtight container in the refrigerator for one week. You may reheat sauce in a a double boiler, stirring occasionally. This recipe makes approximately 1 cup.