Place the chocolate in a mini food processor. Pulse until evenly chopped into small pieces. Once it’s evenly chopped, process until very finely ground.
Heat the heavy cream, vanilla and salt in a small saucepan over medium heat. Bring to a boil, then immediately pour the hot cream over the chocolate in the food processor.
Process just until the mixture turns silky, about 5 seconds. Be careful not to overmix, as it could result in a grainy sauce.
Drizzle the chocolate sauce over ice cream, or serve it as fondue with fresh fruit, cookies, etc. for dunking.