Chocolate Sauce - heavy cream

Method

• In a medium heavy-bottomed saucepan, warm together: 1/2 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, 2 tablespoons unsalted butter.
• Stir to dissolve the sugar.
• When the butter is melted, add: 1/2 pound bittersweet chocolate, chopped, 1 teaspoon vanilla extract.
• Turn off the heat.
• Let the mixture stand for a few minutes and then whisk until smooth.
• Serve warm.
• This sauce can be covered and stored in the refrigerator for up to 2 weeks.
• Reheat over simmering water.
• For a thick chocolate glaze to use as a simple frosting, warm 1/2 cup cream, turn off the heat, add 4 ounces chopped semisweet chocolate, let sit, and whisk together when the chocolate is melted.
• This will thicken as it cools.
• While still soft, pour or spread over cakes or cupcakes.