- 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. Remove the cream from the heat and whisk slowly into the chocolate. Add the vanilla and continue whisking until the chocolate melts and the sauce thickens.
- Serve the chocolate sauce warm, or let cool to room temperature.