Chocolate Sauce

This is a great chocolate sauce from Emeril Lagasse.

• Ready In: 5 mins
• Serves: 6
• Yields: 1 1/2 cups

Ingredients

• 3⁄4 cup half-and-half
• 1  tablespoon unsalted butter
• 1⁄2 lb  semi-sweet chocolate chips (1 1/3 cups)
• 1⁄4 teaspoon pure vanilla extract

Directions

1. Scald the half-and-half and butter in a small heavy saucepan over medium heat. Remove from the heat.
2. Place the chocolate and vanilla in a medium heatproof bowl. Add the 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 up to 3 days; rewarm gently before serving.).