4 1/2 ounces (130 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped
1 cup (250 grams) water
1/2 cup (125 grams) creme fraiche, or store-bought heavy cream
1/3 cup (70 grams) sugar
Place all ingredients in a heavy bottomed medium saucepan and bring to the boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring frequently with a wooden spoon, until the sauce thickens very slightly and coats the back of the spoon. (It doesn't really thicken much, but it does really coat the spoon). Alternately, you can use the Draw-a-line test.
Dip the spoon into the sauce and draw your finger down the back of the spoon--if the sauce doesn't run into the track created by your finger, it's done. Be patient, this can take 10-15 minutes, and shouldn't be rushed. Use the sauce immediately or allow it to cool, then chill until needed. Reheat the sauce in a bowl set over a saucepan of simmering water or in a microwave oven.
This sauce will keep in a tightly sealed jar in the refrigerator for 2 weeks, or it can be packed air-tight and frozen for 1 month. Reheat gently before using.
Makes about 1 1/2 cups (525 grams).
Recipe adapted from: Chocoate Desserts By Pierre Herme' and Written By Dorie Greenspan.
Source: Chocolate Desserts by Pierre Herme'
Date: January 3, 2003