Sunday, July 25, 2010
The Best Chocolate Sauce Recipe
1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup, agave nectar, or glucose
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.
2. Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.