Multipurpose Chocolate Truffle Sauce

3/4 c. whipping cream

2 T unsalted butter

1 12-oz bag semisweet choc chips (or 12 oz chopped semisweet chocolate)

Heat the cream and butter in a medium saucepan over medium-low heat until the cream is hot and the butter melts.  Do not let the mixture boil.  Remove the pan from the heat.  Immediately add the chocolate chips and let soften in the hot cream mixture for about 30 seconds.  Use a spoon or whisk (I whisk) to stir the sauce until it is smooth and all of the chocolate is melted

The sauce can be served warm, left at room temperature to thicken, or refrigerated until firmed.  It can be covered and refrigerated for up to 2 weeks.  Cold sauce can be reheated over low heat (or for 15 seconds in the microwave) to soften or melt.  Recipe can be doubled. 

From Patricia, from The Oregonian, 6 April 2004