- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 2 teaspoons pure vanilla extract
- In a small heavy saucepan, bring the cream to a bare simmer over low heat.
- Place the chocolate pieces in a medium heatproof bowl. Pour the cream over the chocolate and let sit for 1 minute, undisturbed. Add the vanilla and whisk until the chocolate melts and the sauce is smooth and thick.
- Let the sauce cool slightly before using.