5-MINUTE CHOCOLATE SAUCE

3/4 cup light cream
8 ounces semisweet or bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter, cut small pieces

In a medium-size saucepan, warm the cream and chocolate over very low heat, stirring occasionally to smooth. When the chocolate is completely melted, 5 or 6 minutes, remove from the heat and whisk in the butter.

Mix in any of the optional flavorings listed below, and serve.

Store the sauce in a clean, tightly covered jar. Reheat the sauce right in the jar, in a saucepan of hot water, with the lid loosened. Refrigerated, this will last for at least 2 weeks.

VARIATIONS:

CHOCOLATE MINT SAUCE:
Whisk 2 tablespoons white crème de menthe into the sauce with the butter.

MOCHA SAUCE:
Heat the cream first, whisking in 2 tablespoons instant coffee powder. Add the chocolate and proceed as above. When the sauce comes off the heat, whisk in the butter and 2 tablespoons coffee liqueur.

Makes 2 cups
Source: Simple Desserts by Ken Haedrich