Scald the half-and-half and butter in a small, heavy saucepan over moderate heat. Remove from the heat. 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 refrigerated in an airtight container for up to 3 days; rewarm gently.
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