Melted semisweet chocolate loosens with slowly whisked-in simmered almond milk until it becomes a smooth, pourable sauce, with vanilla rounding out its deep, glossy sweetness.
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In double boiler (bowl set over water), melt chocolate.
In separate pot, bring almond milk to , and turn off heat.
Slowly whisk just enough almond milk into melted chocolate to create a smooth and pourable sauce.
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