This easy chocolate sauce recipe has only three ingredients! It's wonderful drizzled over many desserts including cakes, brownies and ice cream.
Feel free to substitute semi-sweet or milk chocolate in place of the bittersweet chocolate. White chocolate is trickier to temper so I do not recommend using it in this recipe.
For a boozy twist, try swapping out the vanilla for red wine, Chambord or Kahlua!
Chocolate can seize up if it comes into contact with water or it gets too hot. This is a great article
with more details. The microwave can be a bit finicky but should be safe for melting the chocolate at 50% power.