2 sq. unsweetened chocolate
2 tbsp. unsalted butter
1 (1/2 pint) heavy cream (whipping cream)
1 c. sugar
Dash salt
Cap vanilla

Melt butter and chocolate in double boiler; add sugar and stir until all mixed in (will look very gritty at this point). Turn off heat add cream and blend until sugar is completely dissolved. Add salt and vanilla to taste.

Use as warm topping on ice cream or pound cake or angel food cake or whatever.

(Must be stored in refrigerator because of cream.)