For those of you who cringe at the very idea of baking something just to have dessert and enjoy experimenting...also a 'cupboard/fridge cleaning' dessert, for those of you who enjoy that sort of thing.
Ingredients per dessert: one muffin, one scoop of ice cream, dark chocolate, double cream/half-and-half, golden syrup (optional)
The first ingredient is a muffin that is just a bit stale - not so much that it can't be eaten, but it is not just-fresh either. Get a serving bowl and break the muffin up into pieces, not too big, not too small. If a muffin can be broken up rustically, this is what you are after.
Then, ice cream. It doesn't matter if the ice cream in question is superdeluxe or ordinary as its main function is to add moisture to the muffin in question; the ice cream should go well with the muffin, of course, but that is a matter of taste I'll leave up to you. Put on just enough to make a good impression, as opposed to drowning the muffin altogether.
Now then - the cooking part. Get chocolate - the darker, the better - and break it up into pieces. Rig up (however you can) a bowl to melt it in, over boiling water. In my case I use my larger mixing bowl over the pot I make pasta in, as the bowl is large enough that no steam can turn back into water and mess the chocolate up. You could use a microwave for this I suppose, but chocolate is a delicate thing, so don't put it in there for much more than half a minute, I'd guess.
Melt the chocolate slowly - and the higher in percentage in cocoa it is, the longer that will take - and add a teaspoon or two of cream and stir. Be patient; use as much chocolate as you think you'll need for sauce, and wait and stir when it starts to melt. If you have some golden syrup around, put in a little of that, one squeeze will work. Stir some more and remove the bowl as it's hot enough now to keep going without being directly above boiling water. Stir until it's smooth and then using a spoon drizzle your sauce over the ice cream, leaving some for bowl-licking purposes, of course.
Good eats, as the man says! This recipe came from my own kitchen, though I am sure it has been done hundreds of times elsewhere.