Preparation:
Heat the butter and cream in a heavy pot or saucepan. When it begins to bubble, whisk in the brown sugar. When that bubbles, turn the heat down to medium low and whisk in the cocoa (if it's lumpy, sift it or pass it through a screen on the way into the pan). Heat until bubbles reappear, then turn off the heat. If using the Grand Marnier, whisk it in. Allow to cool slightly, then serve over ice crea |
