The Best Chocolate Sauce Recipe

By jadedrosie

From: http://www.davidlebovitz.com/2005/12/the-best-chocol/
I have to admit that this is my “Little Black Dress” that many women…and perhaps a few men (since I’m from San Francisco), 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” since often you make them, and they ain’t all that.

But of all the chocolate sauce recipes I’ve 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—this sauce has neither!)

Ingredients

• The Best Chocolate Sauce
• 2 1/2 About 2 1/2 cups
• 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

Preparation

Step 1

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.

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.