Put the cream into a small pot over medium low heat.

Add the chocolate pieces, callets, chips or whatever you’re using (just don’t add huge chunks or it won’t melt quickly enough). 

Stir quickly touching the bottom of the pan to ensure the chocolate doesn’t stick.

Within a minute or two, you’ll start to get a smooth, thick consistency forming. Turn off the heat at this point and continue stirring until completely smooth and glossy. 

You can add more hot cream if you want a less thick sauce, but I prefer it with the original 1:1 ratio. See how rich, thick and glossy it is? Perfection!

Use as desired. Keep leftover sauce refrigerated for up to one week.