Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Save Recipe Print
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Directions

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Alfredo Sauce

Recipe courtesy of Ree Drummond

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Covered Strawberries

Recipe courtesy of Food Network Kitchen

Tartar Sauce

Recipe courtesy of Ina Garten

Chocolate Fondue

Recipe courtesy of Tom Bowes

Chocolate Ganache

Recipe courtesy of Ina Garten

Marinara Sauce

Recipe courtesy of Ina Garten

Browse Reviews By Keyword