Using Facebook in Spanish. It's really funny to see how things translate, and it helps the Spanish channels of my brain to flow a little more smoothly.
Putting fudge sauce (homemade, of course) in the freezer. Two good things about this: first, you always have it ready for ice cream sundaes, cheesecake drizzling, or chocolate-dipped pretzels. Second, you can eat it with a spoon. Thick fudgy deliciousness. Not that I'd, uh, know that from experience.
While we're on the topic, here is the Recipe of the Week as well. Bonus post!
Dark Chocolate Fudge Sauce
1/2 c. butter
1 c. heavy cream
1 c. granulated sugar
1 c. cocoa, sifted
In small saucepan over medium heat, melt butter in cream.
Stir in sugar until completely dissolved.
Whisk in cocoa gradually, until there are no lumps.
Bring to boil, stirring all the while to prevent scorching.
Reduce heat to low; cook on low for about ten minutes, stirring frequently.
Let cool. Serve or freeze (or both).
This is my favorite fudge sauce. It is not overly sweet, but packs a powerful chocolate punch. And yes, health-conscious friends, this sauce has a lot of calories. Suck it up.