Makes about 3 1/2 cups
2 cups heavy cream
12 ounces semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract
In a medium saucepan over medium heat, warm the cream until small bubbles appear around the edges.
Place the chocolate in a large, heatproof bowl and add the hot cream. Let it sit for about a minute, then gently whisk until the chocolate is melted and the sauce is smooth. Stir in the vanilla.
Serve warm or at room temperature. If refrigerated, the sauce will solidify; to soften, reheat over warm water or a very low flame.