Recipe: Bittersweet Chocolate Sauce

Bittersweet Chocolate Sauce
rec.food.recipes/Rebecca Radnor (1994)
Yield: 1 1/2 cups

This recipe is adapted from Chicago chef Charlie Trotter, who serves the sauce with chocolate-banana bread pudding and malt ice cream.

1 cup whipping cream
2 tablespoons sugar
4 ounces bittersweet Hawaiian chocolate, chopped
1 tablespoon unsalted butter

Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm. Reheat in a double boiler if made in advance and refrigerated.