Recipe courtesy of Emeril Lagasse

Chocolate Sauce

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 1 1/2 cups
Share This Recipe

Ingredients

Directions

  1. 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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now