This easy, luscious recipe comes from Annie Somerville, Executive Chef at Greens in San Francisco. It is particularly exquisite when made with Collection Etienne's 64% Cacao Baking Bars or 61% Cacao Semisweet Chocolate. The recipe is from Annie's book, Everyday Greens, published by Scribner in 2003. She suggests spooning the sauce over Toasted Almond Ice Cream or just keeping it on hand for a late-night chocolate craving.
1 cup heavy cream
6 ounces (1 cup) Collection Etienne 64% Cacao Baking Bars (chopped) or 61% Cacao Semisweet Chocolate wafers
1 teaspoon pure vanilla extract
Pinch of salt
Place the cream in a small, heavy-bottomed saucepan and bring to a boil. Lower the heat, and whisk in the remaining ingredients. Cook, whisking constantly, until the chocolate is melted and the sauce is smooth, 2 to 3 minutes. Remove from the heat and set aside to cool. The sauce keeps very well, for several weeks, sealed in an airtight container and refrigerated.
To reheat the sauce, transfer it to a small bowl and heat over a pan of barely simmering water. You can also use a double boiler.