Chocolate Sauce

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.

Whisk until smooth.

Serve slightly warm.

*The sauce can be kept refrigerated in an airtight container for up to 3 days.*

**Rewarm slowly before serving.**

***This recipe makes 1 1/2 cups.***

****This recipe brought to you courtesy of Emeril Lagasse.****