I’m putting sauce in quotes because a chocolate syrup is really what this is. However since I love David Lebovitz’s idea of bolstering regular chocolate syrup with a little eating chocolate to give it extra body, I’ll add some to my go-to syrup recipe and call it sauce! Thanks David! Cut the sugar down by as much as half for a less-sweet version.
2.25 ounces (2/3 cup) cocoa powder
7 ounces (1 cup) granulated sugar
8 ounces (1 cup) water
1/4 teaspoon salt
2 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
In a medium saucepan, whisk together the cocoa powder, sugar, water and salt. Whisk it over medium heat until it comes to a boil. Boil it for four minutes, whisking all the while, then remove the pan from the heat. Let the mixture cool about two minutes, then stir in the chocolate and vanilla. Allow it to sit several hours to thicken before you use it. Store it in an airtight container in the refrigerator for up to a month.
Note: if you’re cutting the sugar, try simmering for about another two minutes to reduce it a bit more. You can also add another 1/4 teaspoon salt or more if you want to do the hip “salted chocolate” flavor thing!