This sauce can be used as a dip for fruit, pound cake, beignets, or as an ice cream sundae topper.  Drizzle it over cheesecake or as a garnish on a dessert dish before plating the dessert.  You can even use it warm for a chocolate fondue.  As a base with hot milk added, it makes a great hot chocolate. I made this batch for my family as a dip for the beignets I fried up for Fat Tuesday. It’s simple to make, only three ingredients, and is much like a thin ganache.

Ingredients:

10 oz. semisweet chocolate

4 T butter

1 c. heavy cream

Method:

Melt chocolate in top of double boiler over simmering water.

Add butter and allow to melt.  Combine well.  Warm cream, but be careful not to scorch.  Whisk cream into melted chocolate and butter until smooth.