IN a heavy 1-quart saucepan, combine the cream and sugar. Bring the mixture to a simmer over medium-high heat, whisking until the sugar dissolves.

​Reduce the heat to low and gradually add the chocolate chips, whisking until each addition is completely melted into the cream before adding more.

​Add the butter and continue cooking, whisking constantly, until the butter is incorporated into the sauce. Remove from the heat.

​Serve while still warm.

​Note:This will keep for up to a week in airtight container refrigerated. To reheat for serving use a double boiler over hot (not simmering) water, whisking constantly to keep the sauce fom scorching.