Every so often, a recipe of mine gets a retread. It can happen once, twice, or (yes, indeed) multiple times, depending on how involved I am in its content or subject matter. And I am always involved in chocolate, even if I authored a comprehensive book on baking with chocolate, ChocolateChocolate. In this case, another version of chocolate sauce has materialized just because it’s The Essential Sweet Condiment and it’s impossible to tire of what it brings to the dessert plate–dark, fudgy, pull-y  richness. (I’ve even used it as a base for a warming winter beverage.)

This chocolate sauce is so good that it’s a challenge not to dip into it by the spoonful while warm and sweet-scented. (I’ve dipped.) In its dense network, you’ll find the threesome of unsweetened chocolate, bittersweet chocolate, and natural cocoa powder which unites under heat to frame a rounded flavor.

If a sauce can be described as outspoken, this one qualifies. Saucy, indeed.