- 3/4 cup half-and-half
- 1 tablespoon unsalted butter
- 1/2 pound semisweet chocolate chips
- 1/4 teaspoon pure vanilla extract
- 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.
Make AheadThe sauce can be refrigerated in an airtight container for up to 3 days; rewarm gently.