Ingredients:

  • ¾ cup Granulated Sugar
  • ½ cup Unsweetened Cocoa Powder (preferably Dutch-processed)
  • ¼ teaspoon Fine Sea Salt
  • ½ cup Water (or strong hot coffee)
  • ¼ cup Evaporated Milk or Heavy Cream
  • 4 tablespoons Unsalted Butter, cold and cubed
  • 2 oz Semi-Sweet Chocolate (50%–60% cacao), chopped
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Combine Dry Ingredients: In a medium, heavy-bottomed saucepan, whisk together the granulated sugar, cocoa powder, and sea salt until thoroughly combined and free of lumps.
  2. Add Liquid: Gradually whisk in the hot water and the heavy cream or milk until the mixture is smooth and resembles a thick, dark slurry.
  3. Bring to a Boil: Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, whisking constantly to ensure no solids stick to the base of the pan.
  4. Simmer: Once boiling, reduce the heat immediately to medium-low. Allow the sauce to simmer for 2 to 3 minutes, stirring constantly. The sauce will visibly thicken slightly and should coat the back of a spoon lightly.
  5. Remove from Heat: Take the pan off the heat entirely.
  6. Add Fat and Chocolate: Immediately add the cold cubes of unsalted butter and the chopped semi-sweet chocolate. Allow them to sit for 30 seconds, then whisk vigorously until the butter and chocolate are fully melted and incorporated. The sauce should now be beautifully glossy and homogenous.
  7. Flavour: Stir in the vanilla extract.
  8. Serve or Store: The Chocolate Sauce is ready to serve warm immediately. For storage, pour into an airtight jar; it will thicken considerably as it cools into a fudgy consistency.