Chocolate Cherry Ice Cream Float

• 6 ounces bittersweet chocolate (60-percent cacao), finely chopped
• 3/4 cup heavy cream, at room temperature
• Pinch kosher salt
• 1 quart vanilla ice cream
• 1 bottle (550 milliliters) cherry ale
• 4 to 8 brandied or Luxardo cherries with syrup, for garnish, optional

1. Place the chocolate in a heat-proof bowl.
2. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate.
3. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
4. Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses.
5. Drizzle each glass with 2 spoonfuls of the chocolate sauce.
6. Top off each float with cherry beer.
7. Add some brandied cherries and a drizzle of the cherry syrup if desired.
8. Serve.

bittersweet chocolate, heavy cream, kosher salt, vanilla ice cream, milliliters, cherries

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-cherry-ice-cream-float.html (may not work)