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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. Note that it will lend a slightly different flavor to the sauce, but it’ll still be absolutely delicious.
Course:
Others
Ingredients
- 1 cup (250ml) water
- 1/2 cup (100g) sugar
- 1/2 cup (160g) light corn syrup agave nectar, or glucose
- 3/4 cup (75g) cocoa powder preferably Dutch-processed, unsweetened
- 2 ounces (55g) bittersweet chocolate finely chopped, or semisweet chocolate
Instructions
- 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.
Cup of Yum
Notes
- 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.