Mexican Chocolate Sauce

Found in an old issue of Bon Apetit magazine; posted for safekeeping.

• Ready In: 15 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup heavy whipping cream
• 2 (3 1/4ounce)  disks  mexican chocolate, chopped
• 8  ounces bittersweet chocolate or 8  ounces  semisweet chocolate, chopped

Directions

1. Heat cream to boiling in a heavy medium saucepan; remove from heat and pour over chopped chocolates.
2. Whisk until melted and smooth.
3. Let cool at room temperature until thickened and barely warm.
4. Keep leftover sauce covered in refrigerator; reheat over low heat before serving.