- 16 ounces best-quality bittersweet or semisweet chocolate, finely chopped
- 1 cup heavy cream
Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and set aside.