Recipe courtesy of Emeril Lagasse
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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.

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