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Chocolate Sauce
Makes About 1 1/2 Cups
*3/4 cup half and half
*1 tablespoon unsalted butter
*1/2 pound semi-sweet chocolate chips (1 1/3 cups)
*1/4 teasoon pure vanilla extract
1Scald the half and half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
2Place the chocolate and vanilla in a medium heat-proof bowl. Add the hot half and half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm.
  • The sauce can be kept refrigerated in an airtight container for up to 3 days; re-warm gently before serving.
  • Source
    Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris