This chocolate sauce is a recipe my mother got from a family friend in the 1980s (the unsweetened chocolate and evaporated milk are the telltale 1980s ingredients). I've very slightly updated it by adding 1/2 teaspoon kosher salt to balance the sweetness.
The sauce is silky and almost pudding-like in texture. My mom always served it over ice cream, but you can us it to top a cake or swirl over brownies. I also like it straight from the fridge, a stealth spoonful. —Amanda Hesser
Add the butter, chocolate, sugar, and salt to a heavy, medium-size saucepan, cover the pan and set it over low heat. Occasionally stir the mixture and break up the butter into chunks.
As soon as the butter and chocolate have melted, give the sugar mixture a good stir and remove it from the heat. Gradually whisk in the evaporated milk until the sauce is smooth, glassy, and thick. Serve right away or let cool and store in the fridge. The sauce may be reheated on the stove or in the microwave.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.