We have a quite few boxes of ice cream in the fridge – most of them with only a scoop or two of vanilla bean or mint chocolate chip remaining and remnants of summer cones eaten outside. When I saw a recipe for "best chocolate sauce" on pastry chef David Lebovitz's blog, I thought, aha! A little bit of warm, luscious topping could transition a summer treat into a comforting, fall indulgence.
There's no cream in the recipe, which tempers calorie-guilt and it will keep for about 10 days in the fridge – just waiting to be drizzled on French toast, crepes, chocolate cake or fresh profiteroles, served with ice cream of course