Hot Fudge Sauce or Cold Fudge
rec.food.recipes/Louette McInnes/2001

1/4 to 3/4 cup whipping cream
8 oz chocolate, chopped (milk, Godiva, dark, a mix of sweet and bitter - whatever you like best)

Bring the cream to the boil in a small pan on the stove, or in a bowl in the microwave. Add the chocolate and stir until smooth, heating a bit more if needed.

I change the quantities all the time, so there's no hard and fast rule - more cream if I'm making hot fudge sauce, or if I want a pouring sauce for some dessert, less if I'm using this to ice or fill a cake or gateaux.

This stuff is deadly - impossible to resist! When it cools in the fridge, you get a nice fudge. Make a big batch, have your hot fudge sundae, then add flavorings (mint, brandy etc) or nuts and chill the leftovers, if you can resist them.