Labor Day Weekend is fast approaching, and that means one more opportunity for wearing white linen pants, one more Monday on which to sleep late, and one more chance to break out the grill and cook like a man, man! (Those three items are not necessarily in chronological order, FYI. In fact, we recommend sleeping late, then cooking, then donning your fancy pants. Cooking in gym shorts and a greasy apron is more than acceptable.)If you want to make the most of what might be the last great cookout of 2015, then you need to prepare some eats that go above and beyond. Don’t worry, we’ve got you covered. Or at least we have a recipe that will have your foods covered. Here’s the twist: today’s BBQ sauce isn’t for that rack of ribs or that slab of brisket; today we’re dishing on desert.Chef François PayardThis recipe for Chocolate BBQ Sauce comes to us from renowned pastry chef François Payard, and rather than recreating the wheel, here is a much abridged version of his bio taken right from the horse’s mouth the chef’s own website:“Born in Nice in 1966, François Payard is a third generation French Pastry Chef. He cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop on the Riviera, Au Nid des Friandises. François grew up surrounded by the… classic French pastry in the tradition carried on by his… family for over fifty years…. François [later] moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations…. [He moved] to New York in 1990…. The James Beard Foundation named François “Pastry Chef of the Year” in recognition of his accent on flavor combined with a unique sense of pastry design….”Y’know what? This guy has more awards and acclaim and such than we have room for, so suffice it to say he knows his way around delicious foods and let’s get to one of his delicious concoctions, shall we?When the meat and potatoes have all been digested and it’s time for desert, wow your guests with this little number. (Which, by the way, only takes six ingredients to create.)François Payard’s Chocolate BBQ SauceWhat You’ll Need (aka “Ingredients”):8 Ounces Chocolate – 60-70% cacao, ideally1 Tablespoon Light Corn Syrup1 Cup Heavy Cream1/2 Cup Milk4 Tablespoons of Your Favorite BBQ Sauce2 Generous Dashes Tabasco Sauce How To Make It (or… “The Recipe”):Start by snorting the Tabasco sauce off a copper spoon then punching the wall while holding half the chocolate in your fist. OK, now that you’ve done that don’t do that and let’s start again.This Is Gonna Be SweetPlace the crumbled chocolate and corn syrup in a medium bowlPour the heavy cream and milk into a small pan over medium-high heat and bring the mixture to boiling. Quickly pour the hot cream/milk over the chocolate/syrup blend and whisk until the chocolate melts and everything is smoothStrain the smooth mix into a bowlAdd your beloved BBQ sauce and the dashes of Tabasco to the mixLine a couple baking sheets with parchment paper, then dip cookies, marshmallows, waffles, etc. into the Chocolate BBQ Sauce and place them on the baking sheets. Allow the sauce to set, serve, and then enjoy all the culinary compliments headed your way.Desert Is Served. FTW.Also feel free to enjoy some of the delicious desert you just created. 10 Refreshing Labor Day Cocktail Recipes to Salute the End of Summer 10 Classic Vodka Cocktail Recipes You Can Mix at Home Is Classic French Technique Still Relevant In Today’s Culinary World? Editors’ Recommendations 7 Fall Cocktail Recipes to Enjoy With Cooler Weather The Most Unique Collaboration Beers in the U.S.