Recipe courtesy of Emeril Lagasse
Print
Yield:
1 1/2 cups
Level:
Easy

Ingredients

  • 3/4 cup half-and-half
  • 1 tablespoon unsalted butter
  • 1/2 pound semisweet chocolate chips
  • 1/4 teaspoon pure vanilla extract

Directions

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chocolate Pasta with Chocolate Hazelnut Cream Sauce, White Chocolate Shavings and Fresh Berries

Recipe courtesy of Kelsey Nixon

Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

Recipe courtesy of Michael Chiarello

Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

Recipe courtesy of Chloe Coscarelli

Marinara Sauce

Recipe courtesy of Laura Vitale

Bolognese Sauce

Recipe courtesy of Debi Mazar and Gabriele Corcos

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

On TV

Trending Videos

So Much Pretty Food Here