Ingredients:

  • 1 cup Filtered Water (240 ml)
  • ¾ cup Granulated Sugar (150 g)
  • ½ cup Unsweetened Cocoa Powder (60 g, Dutch-processed recommended)
  • ¼ teaspoon Fine Sea Salt
  • 1 teaspoon Instant Espresso Powder
  • 4 ounces Dark Chocolate (115 g, 55%-70% cocoa solids), finely chopped
  • 2 tablespoons Unsalted Butter (30 g), cubed and cold
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Sift the cocoa powder into a medium bowl to remove any lumps. If you don't have a sifter, whisk the cocoa aggressively before use.
  2. In a heavy-bottomed saucepan, combine the water, granulated sugar, sifted cocoa powder, sea salt, and espresso powder. Whisk thoroughly until the dry ingredients are fully incorporated and no lumps remain.
  3. Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring continuously to ensure the sugar dissolves completely and the cocoa 'blooms.'
  4. Once boiling, immediately reduce the heat to a steady, gentle simmer. Continue to cook for 4 to 5 minutes until the mixture slightly thickens and coats the back of a spoon lightly.
  5. Remove the pan completely off the heat source to stop the cooking process immediately.
  6. Add the finely chopped dark chocolate to the hot syrup base. Let it sit undisturbed for 1 minute to begin melting.
  7. Using a silicone spatula or whisk, slowly stir the mixture until the chocolate is fully melted and the sauce is perfectly smooth and glossy. Ensure there are no streaks of unmixed chocolate remaining.
  8. Stir in the cold, cubed unsalted butter until it has melted and fully incorporated (this adds sheen). Finally, stir in the vanilla extract.
  9. Allow the sauce to cool slightly before serving (about 5-10 minutes). The sauce will thicken considerably as it cools. Store leftovers in an airtight container in the fridge.