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Bittersweet Chocolate Sauce

  • SERVINGS: MAKES 3/4 CUP
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  1. 1/2 cup heavy cream
  2. 4 ounces bittersweet chocolate, coarsely chopped
  3. 1 teaspoon pure vanilla extract
  1. In a medium saucepan, heat the cream just until small bubbles appear around the edge. Remove from the heat, add the chopped chocolate and let stand for 1 minute. Add the vanilla and stir until smooth; serve warm.
Make Ahead The chocolate sauce can be refrigerated in an airtight container for up to 1 week. Serve With Chocolate Soufflé Sundae
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