In a small heavy saucepan, heat the cream and the chocolate over low heat. When the chocolate starts to melt, stir the mixture constantly until it is hot, smooth and glossy. Do not simmer or scald. Keep stirring until thick and smooth.

Remove the sauce from the heat and stir in the vanilla. Serve the sauce over vanilla ice cream.

Copyright © 1992 by Elizabeth Rozin (All credit goes to her)