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Chocolate Sauce

Chocolate Sauce

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.

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