300 grams (10.6 ounces or 1¾ cup) chocolate, broken into pieces or chopped
120 milliliters (½ cup) heavy cream
30 grams (2 tablespoons) butter
125 grams (½ cup+1½ tablespoon) granulated sugar
Measure all the ingredients.
Place the chocolate in a bowl. Bring the milk to a boil and pour over the chocolate. Let stand for 1-2 minutes and then stir until the chocolate is melted.
Bring the cream, butter and sugar to boil in a large saucepan.
Pour the chocolate mixture into the cream mixture in the saucepan and stir constantly until it comes to a boil.
Transfer the mixture to a sauce server. Serve the sauce warm. If not using immediately, cover the sauce with plastic wrap.
Excess sauce may be stored in an airtight container in the refrigerator for a week. It is best to re-warm the sauce in a heatproof bowl over a bain-marie or pot of simmering water to prevent burning/scorching the sauce. Only warm the amount of sauce needed to avoid heating and cooling the sauce several times, which will shorten its shelf