- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate, coarsely chopped
- 1 teaspoon pure vanilla extract
- 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 AheadThe chocolate sauce can be refrigerated in an airtight container for up to 1 week.
Serve WithChocolate Soufflé Sundae