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!
From golden profiteroles filled with vanilla ice cream, to a warm wedge of tender chocolate cake, any chocolate dessert can be dressed up by being doused with a silky drizzle of this bittersweet chocolate sauce. I keep a container of chocolate sauce on hand to take a simple dish of ice cream and make it an extra-special treat, or for a little snack in the afternoon when I crave something very chocolaty, which I often sneak by the spoonful, direct from the container. You’ll find dozens of uses for it, once you make it, too.
Use good quality chocolate and cocoa powder. You’ll appreciate the difference in this intensely dark and flavorful chocolate sauce. In place of the corn syrup, you can use agave nectar, rice syrup, or golden syrup. Note that it will lend a slightly different flavor to the sauce, but it’ll still be absolutely delicious.
1/2cup (160g)light corn syrup, agave nectar, or glucose
2ounces (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.
Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.