Recipes Warm Chocolate Sauce Be the first to rate & review! Plus: More Dessert Recipes and Tips By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on December 4, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 1/2 cups Ingredients ¾ cup half-and-half 1 tablespoon unsalted butter ½ pound semisweet chocolate chips ¼ teaspoon pure vanilla extract Directions 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 Ahead The sauce can be refrigerated in an airtight container for up to 3 days; rewarm gently. Rate it Print