This chocolate lovefest, adapted from a favorite Gale Gand recipe, is made with red wine-pick your favorite bottle and go with it. I prefer something in the middle, not too dry-and love pinot noir for that exact reason. It makes the most-delicious fudge sauce, and you can use it on everything.
Add the cream and wine to a saucepan and heat over medium heat. Cook until the liquid is warm and there are bubbles forming on the edges of the pot, about 3 minutes. Stir in the sugar until it is totally dissolved and allow the mixture to come to a boil. Reduce the heat to low and stir in the butter until melted. Turn off the heat and add in the chocolate, allowing it to sit for a minute. Then stir constantly until the chocolate is completely melted. Stir in the vanilla extract and salt. You can use it right away, but I like to let this sit for an hour at room temperature to thicken even more.