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Ingredients
- 3/4 cup half-and-half
- 1 tablespoon unsalted butter
- 1/2 pound semisweet chocolate chips
- 1/4 teaspoon pure vanilla extract
Method
- Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.
- Heat the mixture until a thin paper-like skin appears on the top.
- Do not boil.
- Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
- Remove from the heat and let cool.
- The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
