For those who like their chocolate sauce rich and thick, this sauce has more body than the Bittersweet Chocolate Sauce (page 243), courtesy of a modest amount of cream. It is particularly appealing when served side by side or gently swirled with White Chocolate Sauce (below) as an accompaniment to wedges of chocolate cake.

　　

Ingredients

makes about 2 cups (500 ml)

　　12 ounces (340 g) bittersweet or semisweet chocolate, chopped

　　3/4 cup (180 ml) water

　　3/4 cup (180 ml) heavy cream

　　2 teaspoons whiskey, rum, or Cognac

　　

Step 1

In a medium saucepan, combine the chocolate, water, and cream. Warm over low heat, stirring gently until the chocolate is melted and the sauce is smooth. Remove from the heat and stir in the whiskey, rum, or Cognac. Serve the sauce warm.

　　

Storage

Step 2

This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.

　　

Variation

Step 3

For a slightly richer sauce, stir in 2 tablespoons unsalted or salted butter, at room temperature, along with the whiskey, rum, or Cognac.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.