In a small saucepan, bring to a boil:
- 1/4 cup water
- 1/4 cup sugar
Add, and return to a simmer:
- 1 cup heavy cream
Remove from heat, pour the liquid over the chocolate, and allow to sit for 3 to 4 minutes, or until the chocolate has melted:
- 8 ounces semisweet chocolate, finely chopped
Whisk in:
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Store, tightly sealed, in the refrigerator for up to 2 weeks.