Hot Fudge Sauce

In a small saucepan whisk the soymilk, sugar, and salt until blended over low to medium heat.
Add the chopped chocolate and whisk constantly until all the chocolate is melted and it starts to get frothy at the edges. It will be thick enough to coat a spoon. If it isn't, let it froth up a bit more and it'll thicken. Don't stop whisking or it'll burn! Burnt chocolate is a crime against nature--I'm sure you agree.
Turn off the heat and let it sit a moment. Then add the vanilla, whisk, and add the "butter." (Note: If you let it sit a moment you decrease the risk of the alcohol in the vanilla extract flaring up on you! This happened to me when making chocolate syrup and scared the bejabbers out of me!)
Whisk until smooth. Let it cool a bit so it doesn't melt or crack your container. I used an old frosting container and this recipe filled it perfectly, just to give you an idea of how much the yield is.
I used to work for Friendly's, and frankly I like my hot fudge better than their "premium" stuff. I wouldn't call it health food, but the risk of a coronary is quite a bit less, esp over homemade soy ice cream. Besides, if I'm going to eat "junk" food, I'm going to eat the best darn junk food I can make or find and let it be worth the empty calories. No hfcs, no fillers, no goofy thickeners or colors, no gelatin, no preservatives, no crapola.
One last note on the sugar: sweetness is up to individual taste. Personally, my taste buds are on the 1/2 cup end of the spectrum, esp with sweetened soymilk, but I love bittersweet chocolate. The first time I made this I was going for store-bought taste copying, and 2/3 cup with sweetened soymilk did the trick.