Chocolate Sauce Recipe #374391
This is a great chocolate sauce from Emeril Lagasse.
by Chef #813491
5 min |
SERVES 6 , 1 1/2 cups
- 3/4 cup half-and-half
- 1 tablespoon unsalted butter
- 1/2 lb semi-sweet chocolate chips (1 1/3 cups)
- 1/4 teaspoon pure vanilla extract
- Scald the half-and-half and butter in a small heavy saucepan over medium 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. (The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.).
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5 stars