1/2 C. half and half
1 tsp. vanilla
3/4 C. bittersweet chocolate chips, Ghirardelli 60% preferred
Heat the half and half to a simmer in a small sauce pan. Turn the heat off and whisk in the chocolate until smooth.
Add the vanilla and a pinch of salt.
This sauce can be stored in the refrigerator for up to two weeks. Reheat over simmering water.