Instructions: I found this recipe a long time ago in the New York Times and recently tried it. I liked the outcome and actually ate it with ff sorbet and also by the spoonful. Its possible that some people who like to experiment could suggest improvements, like added flavorings or extracts or honey.

Depending on the temperature served, it could also be a sauce or the base of some kind of mousse. Dont worry about the buttermilk contributing a strong flavor, IMHO, the flavor was more sweet and cocoa-ey.

Combine cocoa and brown sugar in a saucepan. Gradually add buttermilk, stirring Cook (low-to-medium heat) until sugar dissolves, whisking to remove lumps. Remove from heat. The sauce will thicken as it cools. Store in refrigerator in tightly sealed container.

Makes about 3/4 cup
sauce/frosting.

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