Chocolate Sauce

• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 cup sugar
• 2 tablespoons unsalted butter
• 1/2 pound bittersweet chocolate, chopped
• 1 teaspoon vanilla extract

1. In a medium heavy-bottomed saucepan, warm together: 1/2 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, 2 tablespoons unsalted butter.
2. Stir to dissolve the sugar.
3. When the butter is melted, add: 1/2 pound bittersweet chocolate, chopped, 1 teaspoon vanilla extract.
4. Turn off the heat.
5. Let the mixture stand for a few minutes and then whisk until smooth.
6. Serve warm.
7. This sauce can be covered and stored in the refrigerator for up to 2 weeks.
8. Reheat over simmering water.
9. For a thick chocolate glaze to use as a simple frosting, warm 1/2 cup cream, turn off the heat, add 4 ounces chopped semisweet chocolate, let sit, and whisk together when the chocolate is melted.
10. This will thicken as it cools.
11. While still soft, pour or spread over cakes or cupcakes.

heavy cream, milk, sugar, unsalted butter, bittersweet chocolate, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-sauce-387313 (may not work)