Chocolate Sauce

It was one of those still summer evenings when the air hangs thickly, too heavy for movement, sticking closer than you'd like. It had been a hot day, and though the sun had set, the earth wasn't ready to give in to the coolness just yet. In the dusk, fireflies began to twinkle from their hidden hollows, gathering courage to take flight as the backdrop of night came on. A glistening frog leapt into the pond, sending ripples of consequence across the glassy surface, while peepers and cicadas gave voice in the evening air.

My Dad and Uncle Tom sat sprawled in folding chairs in the cement-floored garage, hands folded over used-to-be-white t-shirts and knees forcing themselves through grease-stained jeans. They were talking, mostly about car maintenance and trucking, sipping on Clearly Canadian, and bending forward every once in awhile to check the progress of the ice cream that was churning in the salt-encrusted bucket. My mom and Aunt Allison were inside somewhere, talking over this, that and the other thing as they stirred a pan of chocolate sauce, simmering on the stove.

It was a common occurrence for our families -- these hot, Sunday nights in summer, us kids playing in the gathering gloom while the adults mulled over the same old topics. A rhythm of friendship, woven in the precious mundaneness of doing life together, all culminating in a bowl of vanilla bean ice cream and warm chocolate sauce.

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This chocolate sauce is so super yummy (and easy), you might never buy pre-made stuff again. However, it might be a bit shocking at first, because it's not thick like chocolate syrup. If you let it sit a minute after it's done cooking, it'll thicken a little, but it won't be thick and sludgy. I like it better this way, actually!

Chocolate Sauce

Makes about 1/2 cup sauce

1/2 cup sugar

6 T. cocoa powder

Pinch of salt

1/3 cup water

5 T. butter

1/4 tsp. of vanilla

Combine sugar, cocoa and salt in a small saucepan.

Add water and butter.

Bring to a boil and then simmer for 2 - 3 minutes on low, whisking constantly.

Off the heat, stir in the vanilla. 

Let sit for a few minutes to thicken slightly, and then spoon, warm, onto your favorite ice cream.

 Vanilla bean is, in my opinion, the best with chocolate sauce. 

You can easily store in the fridge and reheat in the microwave or the stove when you want some more.

Recipe from my momma.