In a medium saucepan, combine the chocolate chips and heavy cream (or milk). Heat over low heat, stirring constantly to prevent the chocolate from burning. You can also melt the chocolate using a double boiler or microwave, heating in short intervals (15-30 seconds) and stirring in between until smooth.

If you’re using unsweetened cocoa powder, add it now along with the sugar. Stir well to combine until the mixture is smooth and glossy. Adjust the sugar based on your sweetness preference.

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. The salt will help balance the sweetness and enhance the chocolate flavor.

Let the chocolate sauce cool slightly before serving. If you have leftovers (which is rare!), transfer the sauce to an airtight container. It can be stored in the refrigerator for up to two weeks. To reheat, simply warm it gently in the microwave or on the stove, stirring until smooth.