Yield:
MAKES 3/4 CUP
Cook Mode
(Keep screen awake)
Ingredients
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½ cup heavy cream
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4 ounces bittersweet chocolate (coarsely chopped)
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1 teaspoon pure vanilla extract
Directions
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In a medium saucepan, heat the cream just until small bubbles appear around the edge. Remove from the heat, add the chopped chocolate and let stand for 1 minute. Add the vanilla and stir until smooth; serve warm.
Make Ahead
The chocolate sauce can be refrigerated in an airtight container for up to 1 week.
Originally appeared: September 2001
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