3.5 ounces bittersweet chocolate (I like 70%), chopped finely
¼ cup heavy cream
1 teaspoon pure vanilla extract
to prepare with a double boiler (preferred method):
Heat a medium saucepan with approximately 2-3 inches of water over medium high heat. Place a metal bowl on top of the saucepan and add the chocolate, heavy cream and vanilla extract.
As the water simmers and turns to steam, gently stir the ingredients together as they melt. If it looks like the sauce is getting too hot, remove the saucepan from the heat and allow the sauce to continue melting over the residual steam. They key is to melt the chocolate slowly.
to prepare in the microwave:
Place the chocolate, heavy cream and vanilla in a microwave safe dish.
Microwave for 1 minute on medium (50%) power. Remove from the microwave and stir until smooth.