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Ingredients
- 3/4 cup (75 g) unsweetened cocoa powder, preferably Dutch-process
- 1/2 cup (100 g) sugar
- 1/4 cup (80 g) light corn syrup or agave nectar
- 1 cup (250 ml) water
- 2 ounces (60 g) bittersweet or semisweet chocolate, chopped
Method
- In a medium saucepan, whisk together the cocoa powder, sugar, corn syrup or agave nectar, and water.
- Bring to a boil over medium-high heat, whisking occasionally to break up any lumps of cocoa.
- Once it reaches a full boil, remove from the heat.
- Add the chocolate and whisk until the chocolate is melted and the sauce is smooth.
- Serve the sauce warm.
- This sauce can be stored in the refrigerator for up to 2 weeks.
- Rewarm before serving.
- The sauce is even better made a few hours or a day ahead of serving to allow the cocoa to thicken it properly.
