2 Tablespoons cherry liqueur, orange liqueur, or brandy (or if you like coffee flavor, 2 teaspoons powdered instant coffee)
Ice cream of choice
Instructions
Heat chocolate in cream over low heat, stirring constantly, until chocolate is melted. Remove from heat and stir in liqueur. Serve warm or cold over ice cream. Makes about 1-1/2 cups.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-april-1974/