Chocolate Sauce

• 6 ounces bittersweet-chocolate pieces
• 1/2 cup heavy cream
• 1 tablespoon Grand Marnier

1. Place chocolate and cream in a small microwave-safe bowl or pitcher.
2. Cover with plastic wrap and microwave on high for 1 minute.
3. Stir, return to the microwave and continue to cook in 10-second intervals until the chocolate is melted.
4. Stir in the liqueur and serve, warm or at room temperature.

bittersweetchocolate, heavy cream, grand marnier

Taken from cooking.nytimes.com/recipes/8898 (may not work)