For this recipe,
12 ounces of bittersweet or semisweet chocolate, chopped
8 ounces of heavy cream
Chop the chocolate and place in a heat proof bowl (metal or ceramic preferably). Pour the heavy cream into a small sauce pan. Bring to a rolling boil but be careful not to let it boil over. Pour the hot cream over the chocolate. Let it sit for 5 to 10 minutes before you stir. This will allow the warm cream to penetrate the chocolate.
Stir until smooth.
You can use this for an ice cream sauce, cake glaze or chilled to form truffles.