In a medium heavy-bottomed saucepan over high heat, bring the cream, water, and salt to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat and remove the pan from the stove.
Add the chocolate and butter, stirring constantly with a rubber spatula to incorporate. Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth.
Serve immediately, or reheat when ready to use.
NOTE: The chocolate sauce can be stored, tightly covered, in the refrigerator for several week. To serve, heat it in a double boiler, stirring occasionally.
Makes 1 1/2 cups.
Each tablespoon: 74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 9 mg. cholesterol; 8 mg. sodium.
* Use a chocolate with 70% to 75% cacao. Chocolate bars in the 70% to 75% range have a wealth of flavor that comes through more clearly than bars with a lower percentage of cacao - and a higher percentage of sugar.
Perfect Chocolate Sauce Recipe: https://whatscookingamerica.net/desserts/perfectchocolatesauce.htm