Another lost and found recipe. I never tried this one before tonight--Mardi Gras, before my Lenten chocolate fast. It was amazing. So glad we tried this one before I lost it forever. It is from Guideposts from February 2008 by Aylmer Given of Jaffrey, New Hampshire. All credit where it is due!
Memere's Chocolate Fudge Sauce
We began serving this over chocolate waffles when the restaurant opened. Now we serve it on profiteroles with fresh strawberries. My kids eat it the way I used to, by spoonfuls straight out of the fridge.
1/2 C cocoa powder
1 1/2 C sugar
1 can (13.5 oz) evaporated milk
1/4 pound cold butter, cut into pieces
1 Tablespoon vanilla
Start with a heavy-bottomed saucepan, at least 2 quarts because sauce doubles in size. Place sugar in pan with cocoa powder. Stir with wooden spoon until well-blended. Add evaporated milk. Continue to stir until blended well. Once it's mixed well, turn heat to medium. Stir constantly. Bring mixture to boil, about 5 minutes. Let it boil for another five minutes, stirring constantly. Make sure chocolate doesn't burn. Pull sauce off heat and add butter. Stir sauce until butter is completely melted. Add vanilla and serve over ice cream. Store sauce in refrigeration and reheat in microwave or water bath.
So really a total no brainer that we would all love this, but we all LOVED this. My son ate a half pound of strawberries one by one after dipping them in this. We had it hot on vanilla ice cream and it was perfection. Highly, highly recommend.