Ingredients:

  • 12 oz high-quality semi-sweet or dark chocolate, finely chopped
  • 1 cup heavy whipping cream (minimum 36% milkfat)
  • 1 tbsp unsalted butter, room temperature
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 1 tbsp whole milk (optional for thinning)

Instructions:

  1. Finely chop the chocolate into uniform shards to ensure even melting. Place the chopped chocolate and room-temperature butter into a heat-proof glass or stainless steel bowl.
  2. In a small saucepan over medium heat, bring the heavy cream and sea salt to a gentle simmer until small bubbles form around the edges. Do not allow the cream to reach a rolling boil.
  3. Pour the hot cream directly over the chopped chocolate and butter. Let the mixture sit undisturbed for 3 to 5 minutes to allow the heat to penetrate the cocoa solids.
  4. Using a silicone spatula, stir in small circles starting from the center and moving outward until the mixture is glossy and fully emulsified. Stir in the vanilla extract.
  5. Transfer the mixture to a fondue pot or small slow cooker to keep warm. If the mixture is too thick, whisk in warm whole milk one tablespoon at a time until desired consistency is reached.