1 cup of heavy whipping cream
8 ounces of semi-sweet, bittersweet or combination of chocolate chopped or chip form
Scald cream in a heavy saucepan over medium-high heat. Add the chocolate, remove from heat and wait 5 minutes. Stir, starting from the center, until all the chocolate is melted and is smooth.
Depending on what you will use this for depends on if you refrigerate it. You can dip strawberries in it and put on a cookie sheet lined with wax paper. You can pour over a cooled cake. You can refrigerate it for 10 minutes and glaze a flourless chocolate cake, including the sides. Just make sure the chocolate is set enough that it can be spread on.
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