Put some quality chocolate chips like Ghiradelli in a coffee cup, say about 1/4 to 1/2 cup, depending on how much *ice cream* you are planning to eat.
Put 1 - 3 T of unsalted butter on top, depending on how thick you like your *hot fudge.*
Nuke a minute, and then by 1/2 minute or less increments, mixing the butter and the chocolate together by whipping it with a fork. Use the fork after every microwaving. Don't let it burn.
When the hot fudge boils up a bit, or is hot enough for you, pour it over some ice cream. Vanilla ice cream is good, but coffee and coconut ice cream are super. Maple walnut with hot fudge is divine.
Smaller amounts of butter in proportion to the chips makes a thicker sauce that stays warm longer on the ice cream.
Greater amounts of butter in proportion to the chips may create a chocolate shell on the ice cream, similar in appearance to those from ice cream stands, but definitely more tasty.
I'm not sure if I want to throttle you or propose. Dear heavens that sounds amazing and I just happen to have a rather large stash of Ghiradelli chips in the cupboard thanks to a recent trip to Costco.
I got this recipe from a friend, and like you, I'm not sure whether to thank her or curse her for it:
Take one large croissant, and cut it in half, and put in the toaster. Toast.
Meanwhile, take out a sheet of foil and a large handful of chocolate chips.
The second the toaster beeps, grab that croissant, throw the chocolate chips on it, and wrap it up in the foil.
A few minutes later, you'll have a fresh warm chocolate croissant.