Thought for Friday -- Quick Chocolate Sauce

I am not greatly fond of chocolate but if I do indulge it has to be dark and it has to be special and nothing I have found so far is as special as a gift I had from USA this Easter.

Ghirardelli: Sea Salt Soiree

You may believe me. Intensely dark and bitter with sweet saltiness and crunchy almond bits. It's moreish! Or if you want a quick topping or filling for almost anything from meringues, sponges, profiteroles or raspberries and icecream try this simple recipe below from the best cookery book I ever had: 
The Dairy Book of Home Cookery: 

Quick Chocolate Sauce 
3oz/75g caster sugar 
3 oz soft brown sugar 
3oz cocoa powder 
1/2 pint/300 ml milk 
1 tsp vanilla essence 1oz butter (I use salted) 

Put all that into a saucepan over a low heat. Stir til the sugar has dissolved. Boil briskly for 2 mins without stirring ('til it will coat the back of a spoon.) If you want a thicker sauce boil for another 2-3 mins. 

This sauce is so quick and easy and dark and luscious you will want to make it again and again. This amount makes rather a lot but it keeps well in the fridge for over a week. I tend to make half the recipe when there are only two of us. Try it out :)