Melt the dark chocolate and butter in a large double boiler. While stirring constantly, add the cocoa little by little until it has dissolved. Gradually stir in the sugar with a spatula or wooden spoon. It`s a lot, but it has to be like that! The mixture will have a consistency like wet sand.
Simmer over gently boiling water for 20 minutes, stirring or shoveling from time to time. Gradually stir in the cream and milk, adding the salt as well.
Let simmer for about 1 hour over the boiling water and stir every now and then. Check the water level.
The sauce is ready when it becomes velvety and the sugar is completely dissolved. Now stir in the vanilla extract.
Tastes super hot on ice (here the sauce thickens immediately) or on other desserts. In a sealed glass / bottle, the sauce can easily be kept in the refrigerator for a few weeks to months. Simply heat up in the microwave or enjoy cold.
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