4 oz chopped dark chocolate
1 c heavy cream
Place the chopped chocolate in a glass bowl. Bring the cream just to a boil and pour it over the chocolate. Let the cream and chocolate set for five minutes, then stir until smooth. Pour into a pint jar, cover and refrigerate.
From Cooking by Hand by Paul Bertolli
Sugar restriction: I normally use 1 4-oz bar of Ghiradelli’s bittersweet chocolate. You can substitute for the bittersweet chocolate, 2 oz unsweetened chocolate, 2 T coconut oil, and 1/2 c sucanat sugar or 12 pkts of stevia herb with no ill effects. If you make it with unsweetened chocolate and sugar, chop the chocolate and coconut oil together first in the food processor, then add the sugar; the chocolate will come out much smoother.