Silk Satin Sauce

  • 2 ounces white chocolate
  • 2 ounces bittersweet chocolate (60-72% cacao)5abq
  • 1/2 cup sugar
  • 1 tablespoon salted butter
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract

Chop the chocolates into ½” chunks. Place in a 1½-quart saucepan along with the prepared chocolates. Cook over medium heat until bubbly and the chocolate has melted, whisking frequently.  Turn heat to lowest setting and cook 10 minutes, uncovered. Whisk a few times. Turn off heat; mix in vanilla. Cover and let stand 30-45 minutes. Stir and serve. Cover and chill leftovers; reheat slowly. Makes about 2 cups.