12 ounces bittersweet chocolate, cut into small pieces
8 tablespoons (1 stick) unsalted butter
Recipe
1. Combine chocolate and butter in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Heat, stirring occasionally, until well combined, and serve (or store in an airtight container, refrigerated, up to a week, and warm before serving).