Double Chocolate Sauce

Special desserts come together in a flash when you’ve got a batch of this killer chocolate sauce in your refrigerator.

• 3 oz. bittersweet chocolate, finely chopped
• 1 oz. milk chocolate, finely chopped
• 1/2 cup heavy cream

In a metal bowl set over a saucepan of simmering water, melt the bittersweet and milk chocolate, stirring with a rubber spatula until the chocolate is completely melted. In a small saucepan, heat the cream over medium to just below the boiling point. Remove the bowl of chocolate from the pan of water and wipe the bottom and sides dry. Pour the hot cream into the melted chocolate and stir with the spatula until the sauce is cool, about 4 minutes. The sauce can be made up to two weeks ahead and stored in the refrigerator; before serving, warm the sauce in a metal bowl set over a pan of simmering water.