Makes 1-1/4 cups
Pour this simple sauce over ice cream or a poached pear, use it to glaze or frost a cake; you can even make truffles with it.
Preparation
Heat the chocolate, cream, and butter in the top of a double boiler over barely simmering water. Stir gently until the mixture is completely melted and smooth.
Use lukewarm as a pourable glaze or let stand until thick enough to spread like frosting.
If using as ganache, chill in refrigerator to desired consistency.
To soften, set the bowl in a pan of barely simmering water. Refrigerate or freeze leftovers.
