Christina's Hot Fudge Sauce

adapted from Mel's Kitchen Cafe

• 1/3 cup sifted cocoa powder, Dutch process or regular
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1/3 cup heavy cream
• pinch table salt
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cut into pieces
• 10-12 ounces semisweet chocolate, chopped
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1. In a heavy-bottomed medium saucepan, combine the cocoa powder, sugar, honey, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
2. Turn off the heat and whisk in the vanilla, butter and semisweet chocolate. Serve warm.
3. The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.