Make: 1. Melt butter and bakers chocolate in a saucepan over medium heat. 2. Whisk in cocoa powder, sugar, cream, vanilla and salt. Bring to a boil. 3. Allow to cool and pour warm over ice cream for a hot fudge sundae, or allow to cool completely before drizzling over ice cream.
To store leftovers, pour into a jar and let cool to almost room temperature before screwing on the lid. Sauce will keep in the refrigerator for up to 2 weeks. It solidifies in the fridge but can be warmed gently in the microwave.