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Chocolate Sauce

  • Yield: 1 1/2 cups


  • 1/2 cup half-and-half
  • 1 tablespoon unsalted butter
  • 1/2 pound semisweet chocolate chips
  • 1/2 teaspoon pure vanilla extract


  • Scald half-and-half and butter in a small heavy saucepan over medium heat. Remove from heat.
  • Place chocolate and vanilla in a medium heat-proof bowl. Add hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)