1 c. non-sweetened cocoa
1 1/4 c. sugar
1/2 c. Irish cream liqueur
1/3 c. half and half (light cream)
1/4 c. butter
Ice cream, pound cake, or fresh fruit

In a 3-quart pan, mix cocoa and sugar, then blend in liqueur and cream. Add butter and stir over medium heat until sugar dissolves butter and mixture is smooth. Pour warm sauce over ice cream or pound cake, or use as a dip for fresh fruit. If made ahead, let sauce cool; cover and chill up to one week. Stir over low heat until warm and smooth. Makes 1 1/2 cups.