The killer chocolate sauce

I’m posting this per Melissa’s request:
One 3 oz. bar of 40%-85% cocoa count chocolate(depending on your tastes),a half cup of half and half(a bit more if it is too thick), salt to taste- I like a lot(1 tbsp) as it is a great contrast to the sweet, vanilla bean ice cream. I also chop almonds and roast them on low heat for five or so minutes, with a couple of dashes(1 tsp) of salt.
Serve ice cream, pour the hot nuts over the top when they are just finished toasting, and pour the chocolate sauce over the top. Simple, but oh so good.

Gauranteed to bring happiness!

Thanks John-- do you melt the chocolate in a double boiler and then combine?

Sheesh, not only does the guy make a killer Syrah, but he can kill you with chocolate too. Yum!!!

enjoy it now, the price of anything with cocoa in it is going to skyrocket in the coming months.

No Melissa, just in my le creuset sauce pan on low heat, stirring constantly. Takes only a minute or two. Fast and easy!

We’re moving the kids’ Hanukkah gelt to the safe deposit box… just in case.