Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Chocolate Sauce

  • Yield: 1 1/2 cups


  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 2 teaspoons vanilla extract


  • In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Whisk the cream slowly into the chocolate. Add the vanilla and continue whisking until the chocolate melts and the sauce thickens.
  • Let the sauce cool to room temperature before pouring over the Banana Pudding.