Bittersweet Chocolate Sauce

• 13 cup brown sugar
• 3/4 cup heavy cream
• 4 ounces bittersweet chocolate, chopped or broken into small chunks
• 2 tablespoons unsalted butter
• 2 tablespoons Grand Marnier

1. Place double boiler (or a makeshift version) over medium heat and bring water to a simmer.
2. Put sugar, cream, chocolate and butter in top part of double boiler.
3. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
4. Add Grand Marnier and whisk until glossy and smooth, about 1 minute.
5. Remove from heat and keep warm.
6. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.

brown sugar, heavy cream, bittersweet chocolate, unsalted butter, grand marnier

Taken from cooking.nytimes.com/recipes/1017203 (may not work)