Yield: around 1/2 cup
- 1/4 cup sugar
- 1.5 oz.(3 Tbs.) water
- 3 Tbs. unsweetened cocoa powder
- 3 Tbs. heavy cream
- 1 Tbs. chopped bittersweet chocolate
Stir the sugar and water together in a medium saucepan. Bring to a boil over medium heat and cook for about 15 seconds until the sugar is dissolved.
In a small bowl, whisk together the cocoa powder and the cream. Whisk the cocoa mixture into the sugar mixture. Return to a boil and reduce the heat to a slow simmer. Cook, stirring constantly, until the sauce thickens slightly, about 5-8 minutes. Remove from the heat and add the chocolate, and whisk until melted. let cool to room temperature. Use warm; reheat from the refrigerator by putting the container in a pan of hot water.
Recipe courtesy of Francisco Machado