- 1/2 cup heavy cream
- 3 tablespoons unsweetened cocoa powder, preferably Dutch process
- 4 ounces semisweet chocolate, finely chopped
- 1/2 teaspoon pure vanilla extract
- In a small saucepan, bring the heavy cream to a simmer. Whisk in the cocoa powder until smooth. Remove from the heat, add the chocolate and let stand until melted. Whisk in the vanilla extract and serve the sauce warm.
The sauce can be refrigerated for up to 2 days. Rewarm over low heat, stirring frequently.