3 oz bittersweet chocolate, chopped
1 1/3 sticks butter, cut into bits (I do chunks, but I'm lazy)
1/2 c unsweetened cocoa powder, sifted
1/2 c sugar
1/2 c packed dark brown sugar
2/3 c heavy cream
In a heavy saucepan melt the chocolate and the butter over moderately low heat, stirring, then stir in the cocoa powder, butter, sugars and the cream (I usually mix the sugars and the cocoa together in a bowl with a fork, bypassing the sifting, and let the sugars melt in before adding the cream). Bring the mixture just to a boil, stirring, and simmer it until it is smooth and the sugar is dissolved (it should be glossy). Pour it into a 2 cup measuring cup or microwave safe decorative pitcher (I use either a small glass milk bottle or porcelain pitcher.) To reheat, microwave for about 15 seconds, swirl it around and repeat until it is quite warm but not hot.