Ingredients

8 ounces semisweet chocolate, chopped
3/4 cup milk
1 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla, or other flavoring extract of choice

Instructions

Place the chocolate in a medium mixing bowl and set
aside.

In a medium saucepan combine the milk, heavy cream, and butter and cook over medium high
heat until the mixture just comes to a boil. Remove from the heat and pour over the

chocolate. Allow mixture to sit, undisturbed, for 1 to 2 minutes. Whisk mixture until all
chocolate melts and the sauce is very smooth. Whisk in vanilla and serve immediately, or
place in a heat-proof bowl and cover the surface with plastic wrap to prevent a skin from
forming.

When the mixture is cool, refrigerate for up to 3 weeks. Mixture may be reheated gently as
needed, or microwaved for 30-second intervals until the sauce melts.