The Best Chocolate Sauce
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. It will lend a slightly different flavor to the sauce, but it’ll still be absolutely delicious.
Servings 6 servings
- 1 cup (250ml) water
- 1/2 cup (100g) sugar
- 1/2 cup (160g) light corn syrup, agave nectar
- 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. When it just begins to boil, remove from heat and stir in the chopped chocolate until melted.
Notes
Serving: It's best if you can 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.