Helen Kenyon's Chocolate Sauce

Directions

In a double boiler, melt the chocolate with the butter.

Transfer to a heavy saucepan and combine with the sugar, cream and salt.

Over medium-low heat, stirring constantly, bring the mixture to a boil.

Allow it to boil slowly, without stirring, for 7 minutes.

Remove the sauce from the heat and stir in the sherry and vanilla.

Serve warm.

Store in the refrigerator.