Lovely hot fudge sauce.

4 oz unsweetened chocolate, coarsely chopped (I didn't read the recipe correctly and used semi-sweet chocolate and it was delicious)
4 oz (8 T) unsalted butter, cut into 1-inch pieces
1/2 c half-and-half
1 1/2 c sugar

Melt the chocolate and butter in a double boiler over simmering water. Whisk until smooth. Pour in the half-and-half in a steady stream, whisking as you pour. Slowly add 1/2 c sugar in a steady stream, whisking as you pour. Continue stirring until the sugar has dissolved and isn't grainy, about 30 seconds. Add another 1/2 c of sugar and again stir until it is dissolved and no longer grainy. Add the remaining 1/2 c sugar in the same manner.

Cover the pan and cook, stirring occasionally, until the sauce becomes glossy and thickens slightly, about 25 minutes.

Serve warm. Makes 2 delicious cups. This gets chewy and fudgy when it hits the ice cream.

*Last night I made vanilla ice cream, this hot fudge, and caramel sauce for dessert. A good tip to remember when making caramel - be sure to heat your cream in the microwave so that it isn't cold when you add it to your caramelized sugar! If you add cold cream it can cause your melted sugar to seize and crystallize, which is exactly what happened last night.