In a medium pot, bring the cream to a boil. Once the cream is boiling, cut the heat and add in the chocolate. Stir together, allowing the heat of the cream to melt the chocolate and create a uniform sauce.
You can serve it three ways:
1) Use it as a sauce by serving it warm over ice cream.
2) Use it as a glaze/frosting, serve it warm and pour it over chocolate cake; or whip it to get some air into it and spread it on top of banana bread, carrot cake or cheesecake.
3) Put it in the fridge for an hour or more, and it becomes a chocolate truffle filling.