1 In a saucepan or a double boiler, over low heat, melt the chocolate with the butter. Stir very often to prevent sticking or burning. Add the sugar, stir, and stir, over low heat for 3 minutes. Add the cream, a little at a time, stirring until it is well-combined, and you have added all of it. Over low heat continue stirring until thickened, about 5 minutes. Stir in the vanilla. Remove from the heat.

2 This recipe is gluten-free.