Hot Fudge Sauce

• 2 cups semisweet chocolate chips
• 1 tablespoon strong black coffee
• 2 tablespoons sweet butter
• 2 tablespoons heavy cream
• 2 tablespoons Armagnac or Cognac

1. In a double boiler over low heat, melt the chocolate chips with the coffee.
2. Whisk in the butter and stir until melted.
3. Whisk in the cream and beat until combined and glossy.
4. Remove from heat.
5. Beat in the Armagnac and serve over very rich ice cream immediately.

chocolate chips, black coffee, sweet butter, heavy cream, cognac

Taken from cooking.nytimes.com/recipes/12122 (may not work)