|6 ounces||SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate coarsely chopped|
|1/4 cup||low fat milk or water as needed|
1. Melt the chocolate with the milk and sugar in a small heavy saucepan over low heat. Stir constantly, without letting the mixture simmer or boil, until all ingredients are melted and the sauce is smooth. Add additional milk or water, as needed, to adjust the consistency of the sauce.
2. Serve over ice cream, pound cake, or fruit. Sauce can be stored covered in the refrigerator for about 2 weeks and reheated in the microwave or in a heatproof bowl set directly in a pan of barely simmering water.
A delicious Speckled Cake with the smoothest chocolate ganache buttercream by Candice Ward from @eatmorecakebycandice