Use a good quality chocolate like Vahlrona, Scharffen Berger, or Guittard (many others, but these are my favorites). There is a huge difference in these chocolates which you will notice. Allow a chocolate, any chocolate to just melt on your palate. Pay attention to the mouth feel. Vahlrona leaves you with a clean palate, the typical grocery store chocolate leaves a waxy film.
If you cannot find one of the premium chocolates, the others will do, as this is what most people are used to eating, but if you really want to wow them with flavor, sometimes you get what you pay for.
1/2 cup milk
1/4 cup sugar
4 ounces semisweet chocolate or white chocolate
1 tablespoon butter
1 teaspoon vanilla extract
Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired.
Per Serving (8 servings)
6g Fat (44.6% calories from fat)
0g Dietary Fiber
0 Non-Fat Milk
1 Other Carbohydrates