Hot Fudge Sauce

This recipe evolved over several years of trying to
get something as good as Steve's; I don't think we
succeeded completely, but it tastes pretty good anyway.

Some very nice dark chocolates have become available, for
example Valrhona Noir Amer (71% cocoa), Cafe Tasse Noir (77%),
and Poulain "1848" (76%); substituting these for the Baker's
squares (and some of the sugar) might be worth a try.

3 squares Baker's unsweetened chocolate
1 stick unsalted butter
5 1/2 oz cocoa (we like Valrhona)
1 3/8 cup sugar
1/3 cup milk (substitute espresso to make it mocha)
1/3 cup cream
1 t vanilla extract

melt the butter and chocolate squares, stirring until
smooth, then add the sugar, cocoa, and milk/coffee/cream;
stir until smooth, then slowly cook it, with continual
stirring, until the sleeping animal within starts to awaken.
let it gurgle and oomph about a minute more, then remove from
heat, cool somewhat, and add the vanilla.

best served hot, obviously.

8/19/01