DARK CHOCOLATE SAUCE

1-1/2 c. heavy cream
2/3 c. firmly packed dark brown sugar
4 oz. fine quality biettersweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
½ stick unsalted butter, softened
4 TB Kahlua*

In a small heavy saucepan combine the cream and the brown sugar. Bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and Kahlua, whisking until the sauce is smooth. Let the sauce cool slightly and serve over ice cream or as a dipping sauce for fresh fruit or cookies.

The sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

*You may substitute a different liquor, such as Amaretto, but add it a tablespoon at a time, tasting as you go so you get the flavor you want.