Mexican Chocolate Sauce

• 1 cup heavy whipping cream
• 2 (3 1/4 ounce) disks mexican chocolate, chopped
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped

1. Heat cream to boiling in a heavy medium saucepan; remove from heat and pour over chopped chocolates.
2. Whisk until melted and smooth.
3. Let cool at room temperature until thickened and barely warm.
4. Keep leftover sauce covered in refrigerator; reheat over low heat before serving.

heavy whipping cream, chocolate, bittersweet chocolate

Taken from www.food.com/recipe/mexican-chocolate-sauce-376704 (may not work)