8 oz. semisweet chocolate, finely chopped
1 1/2 teaspoons unsalted butter
1 cup heavy or whipping cream

In a saucepan, heat cream slowly for about 4 minutes until boiling (do not stir).

Meanwhile, have chocolate and butter ready in a metal or Pyrex bowl. When cream begins to bubble and climb the sides of the saucepan, pour it over the chocolate in the bowl. Again, do not stir. Let the chocolate soften.

After 2 or 3 minutes, whisk or beat the softened chocolate until completely melted and smooth.

If chocolate has not melted, place over a saucepan of boiling water or in the microwave for a few seconds (glass bowl only) and whisk til smooth.

Use to frost cakes and cupcakes or for dipping strawberries, or as a topping for ice cream or other desserts.

Submitted by: CM