MAIDA HEATTER's HOT FUDGE SAUCE

makes 1 cup
 
½ cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
⅓ cup granulated sugar
⅓ cup dark brown sugar, firmly packed
pinch of salt
½ cup strained Dutch-process cocoa powder
 
Place the cream and butter in a heavy bottomed saucepan over moderate heat. Stir with a heat-resistant spatula until the better is melted and the cream just comes to a low boil. Add both sugars, stirring for a few minutes until they are completely dissolved.
 
Reduce the heat. Add the salt and cocoa and stir briskly with a whisk until glossy and smooth. Remove from the heat. Serve immediately or cool and reheat in the top of a double boiler over hot water. Cover and refrigerate any leftovers. (Maida recommends storing the sauce in the refrigerator in a straight-sided jar or container that flares out at the top because the sauce becomes too firm when chilled.)