In a double boiler, melt the butter.

Add sugar and stir (using a spoon or whisk).

Add water and stir.

Add chocolate.

Melt chocolate, stirring with a wooden spoon or whisk, over simmering water, at medium heat, about 5 minutes.

Once the mixture is smooth lower the heat and add the cream.

Stir until smooth.

Remove from heat, and stir in vanilla and a pinch of salt.

Serve warm over ice cream.

May be stored in refrigerator for up to one week. Reheat in a microwave oven or double boiler.