Schrafft’s Hot Fudge Sauce

This recipe has been adapted slightly from Schrafft’s original for the home kitchen. Combining both melted chocolate and cocoa results in complex flavor: Use only the best of both here (Swiss Lindt or Tobler, French Valrhona and Belgian Callebaut are all excellent chocolates; Droste, Valrhona and Williams-Sonoma’s Pernigotti cocoa are also good). This sauce has the full body and consistency of true hot fudge, firming up slightly as it hits the cold ice cream.