The Best Chocolate Sauce Recipe
I have to admit that this is my “Little Black Dress” that many women consider their multi-purpose, never-fail-to-impress, sexy black number hanging in their closet. I’m normally wary of recipes that call themselves “The Best,” but of all the chocolate sauce recipes I’ve made and tasted over the years, this is the absolute favorite in my repertoire. I came up with it years ago when I was compelled to create a chocolate sauce that was rich, thick, glossy, and not loaded with butter or cream — and this sauce has neither!
The Best Chocolate Sauce
- 1 cup (250ml) water
- 1/2 cup (100g) sugar
- 1/2 cup (160g) light corn syrup, agave nectar, or glucose
- 3/4 cup (75g) unsweetened cocoa powder, preferably Dutch-processed
- 2 ounces (55g) bittersweet or semisweet chocolate, finely chopped
- In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
- Warm the mixture over medium heat, whisking frequently. Once it just begins to boil, remove from heat and stir in the chopped chocolate until melted.
Notes
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