I still remember the moment when, more than eight years ago, a particular issue of Gourmet magazine swished through my door’s mail slot. My mouth watered as I flipped through page after page of chocolate recipes. Chocolate Cream Pie. Chocolate Espresso Pots de Creme. Chocolate Fallen Souffle Cake. Chocolate Bread Pudding. Chocolate Layer Cake. Chocolate Mint Cupcakes. Chocolate Caramel Frozen Parfaits. Hot Fudge Sauce. I’m pretty sure I dropped everything and got right to work making the Chocolate Caramel Frozen Parfaits. Epicurious (my magazine somehow did not survive the purging of my last two moves), I realized that this was the source of the hot fudge recipe I ate every nearly every day during my pregnancy with Eliza. The recipe comes together quickly when the urgent need for a sweet treat strikes, and I still–with frightening regularity–spoon this thick, molten chocolate over fresh strawberries or vanilla ice cream, usually, but not always, after my children go to bed. Aside from the hot fudge, I remember making several of the other recipes once or twice, but the one imprinted in my memory, the one I kept making again and again, was the the chocolate cream pie. The cool smoothness of the bittersweet chocolate filling makes it sort of pie you want to just sit down to with a fork and eat until you’ve finished off the entire thing.