Chocolate Sauce

Martha Stewart Living, 2005

    2 1/2 ounces unsweetened chocolate bar coarse chop             
    2 1/2 tablespoons unsweetened dutch process cocoa                  
    1/2 cup sugar                                                  
    1/2 cup heavy cream                                            

Melt chocolate with the cocoa powder in a heatproof bowl set over a pan of simmering water, stirring constantly, until thickened and difficult to stir.

Remove from heat, continuing to stir, and add sugar. Return bowl to the pan of simmering water. Heat, stirring constantly, until sugar has dissolved and sauce is smooth. Add cream; stir until smooth. Remove from heat. Let cool completely. Sauce can be refrigerated in an airtight container up to 1 day; before using, warm sauce in a bowl set over a pan of simmering water until pourable.