Ingredients
1 pound bittersweet chocolate
2 1/2 cups heavy cream
Preparation
Chop chocolate finely using a serrated knife, and place in a heat-proof bowl.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Let sit 10 minutes; use a rubber spatula to stir the chocolate and cream gently until smooth and combined. Store in an airtight container, refrigerated, up to a week. Warm gently in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water before using.
