This is a thick, smooth chocolate sauce—perfect for topping ice cream. More cream, as much as double the amount listed, would make a thinner sauce to pour on a cake or cupcakes. With just two ingredients, it is crucial to use the best cream and chocolate!
We start by chopping the chocolate into small pieces on the cutting board with our serrated knife. Once the pieces are relatively small, we add them to a medium sized bowl.
In a glass measuring cup, we heat the cream for 20 seconds at a time until hot. The hot cream is poured over the chocolate and we let it sit for a minute.
The sauce is stirred with a heat-safe spatula until well mixed. It can be used immediately, or covered, refrigerated, and reheated in the microwave another day.
for other Ganache