Pseudoganache

Because I promised:

1 good-quality bittersweet chocolate bar (preferably Lindt)
small amount half and half (1/3 cup or so)
3 Kraft caramels (optional)

In a double boiler, melt chocolate over low heat, carefully stirring and watching to prevent scorching. Slowly add half and half in a thin stream, stirring to incorporate. If using caramels, add them, and stir until fully melted. Serve warm over ice cream, preferably pistachio or coffee. The pseudoganache will get deliciously thick, and as gooey as the fresh chocolate cake that mothers bake in the Mrs. Piggle-Wiggle books.