Chocolate Sauce

INGREDIENTS (Serves 2 Espresso Cups)
1/4 (4 ounces) Pint Heavy Cream
4 ounces of good Semisweet Chocolate
1 Egg Yolks
1/4 Ounce Butter
Very small pinch salt
1 ounce shot good Brandy or Cognac
(Coffee Liquor (Kahlua), Chocolate Liquor (Godiva), or Rum (Dark), (All Liquor is Optional)

When it comes to dessert, smaller servings are the key.  Usually your guests are too filled up from the food anyway, so, finish with something short and sweet.  Espresso cups are a great size for this dessert.

In a thick-bottomed pot, heat the cream until near boiling.  Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth.  Once melted, stir in egg yolks and brandy or cognac. Allow to cool just a bit, then add butter and stir until smooth and shiny.  Serve over ice cream, cakes, fresh strawberries, anything you like!

If you decide to refrigerate unused portions, you are best off putting it in the espresso cups, because it will get thicker, almost solid, but more like a pudding or mousse (makes a great mousse if you want to top it with whipped cream).