This is my all-time favorite chocolate sauce and the one I’ve been making for almost three chocolate-filled decades. Don’t let the fact that it doesn’t contain any cream or butter make you think that this sauce is lacking in any way—it gets maximum intensity from ramped-up amounts of chocolate and cocoa powder. I do prefer to use Dutch-process cocoa powder here because of its stronger flavor and darker color, but you can use natural cocoa powder if that’s what you prefer or have on hand. Since it has no cream or butter, I don’t feel any guilt liberally pouring this sauce over desserts like Anise-Orange Ice Cream Profiteroles (page 172) or a wedge of Pear Tart with Brown Butter, Rum, and Pecans (page 91).
Recipe information
Yield
makes about 2 cups (500 ml)
Ingredients
Preparation
Step 1
In a medium saucepan, whisk together the cocoa powder, sugar, corn syrup or agave nectar, and water. Bring to a boil over medium-high heat, whisking occasionally to break up any lumps of cocoa. Once it reaches a full boil, remove from the heat. Add the chocolate and whisk until the chocolate is melted and the sauce is smooth. Serve the sauce warm.
Storage
Step 2
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.
tip
Step 3
The sauce is even better made a few hours or a day ahead of serving to allow the cocoa to thicken it properly.
