Makes about 2 cups


2 egg yolks

½ cup light cream

Unlimited Digital Access. $1 for 4 weeks.

1 cup sugar

2 ounces unsweetened chocolate, chopped

2 ounces semisweet chocolate, chopped

1 stick (1/2 cup) unsalted butter, cut up

1 teaspoon vanilla extract

1. Slide yolks into a small bowl. Whisk briefly. Keep handy.

2. Pour cream into a medium saucepan. Stir in sugar. Heat to a boil. Slide in both types of chocolate. Reduce heat to medium-low. Cook, stirring, until smooth, about three minutes.

3. Whisk 2 tablespoons of the chocolate into the yolks. Whisk these tempered yolks back into the pan of chocolate. Cook, whisking, one minute. Pull pan off heat. Stir in butter.

4. Use a soft spatula to press sauce through a fine-mesh sieve into a clean bowl. Stir in vanilla. Lavish over ice cream.

— Adapted by Leah Eskin, The Chicago Tribune, from a recipe passed along by her friend Carbery, who got it from her sister, who picked it up on a baby-sitting job in the neighborhood.