Recipe Instructions:
3/4 cup (6 ounces) water
8 ounces chocolate (we used 70% bittersweet; choose a high-quality chocolate you love)
Ice cubes
Whipped cream, for topping (optional)
Pour the water into a small saucepan (which will be improved from the gastronomic point of view if it's flavored with orange juice, for example, or cassis purée). Heat over medium-low heat and whisk in the chocolate. The result is a homogenous sauce.
Place the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice—it will chill faster). Whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely—it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while, strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls, or jars and let set.
Serve immediately or refrigerate. Top with whipped cream, if desired.
