Shelly's Recipe

CHOCOLATE SAUCE

Category: Dessert Sauces

10 ounces semisweet baking chocolate squares, finely chopped
3/4 cup half-and-half cream
1/2 teaspoon vanilla extract
Pinch of salt

In a medium saucepan over low heat, combine chocolate and half-and-half. Stir frequently until chocolate is melted and smooth. Remove sauce from heat and stir in vanilla and salt.
Use warm sauce immediately, or set aside and warm it briefly when you need it.

Note: Sauce keeps in a closed container in the refrigerator a week to 10 days, and it can be frozen for up to 3 months.