Simply use a simple ganache base like with other chocolate sauces;
Cut the chocolate finely and put in a bowl. Bring the same weight of cream to a boil and pour over the chocolate, stir until it becomes a smooth consistency. To be served warm (it becomes a paste once cooled).
You can use less cream and add other liquids to the cream like liqueurs and fruitjuices. The amount of cream and/or other liquids used is not critical at all, you can play with it to get a thinner or thicker consistency.
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