Instructions: In a medium-heavy saucepan, heat whipping cream, half-and-half, sparkling wine and honey over moderate heat until they are just hot. Do not boil.

Remove pan from heat and quickly whisk in chocolate until it is melted and smooth.

Serve over vanilla or strawberry ice cream, pound cake, angel food cake or berries. The sauce may be stored covered in the refrigerator for up to three weeks.

Pair with demi-sec sparkling wine or sparking rose.

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