2 cups water
1 cup unsweetened Dutch-process cocoa powder
1 cup light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped
Whisk the water, cocoa powder, and corn syrup together in a saucepan and bring to a boil. Reduce the heat to very low and simmer for 3 minutes, stirring frequently. Remove from the heat and add the chocolate pieces, stirring until melted and smooth. Serve warm.
The sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Makes 3 cups.
From The Perfect Scoop by David Lebovitz
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