Can be prepared in 45 minutes or less.

Ingredients

　　1/2 cup heavy cream

　　8 ounces fine-quality semisweet chocolate (preferably Belgian or French), chopped

　　In a small heavy saucepan heat cream over moderately low heat until hot and stir in chocolate until melted. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce inn top of a double boiler over barely simmering water.