Lovely with any chocolate or orange dessert, especially soufflés.

Combine in a small heavy saucepan:

Whisk in until thoroughly blended:

Add:

Set over medium-low heat. Stirring constantly, cook the sauce until thick enough to coat the back of a spoon; do not let the sauce simmer. Strain through a fine-mesh sieve. Serve at once, or let cool, cover, and refrigerate for up to 3 days. Reheat over low heat or over hot water. If the sauce separates, remove it from the heat and whisk in a little hot water.