What makes this sauce even better is that it has no butter or cream. It's chocolaty and rich all on it's own. And the aftertaste it leaves isn't bitter in the least, so one spoon can tide you over till the next time you walk past the refrigerator.
My favorite way to eat this delicious sauce happens to be drizzled over a bowl of bananas. If I'm feeling fancy, I will sometimes add whipped cream and a maraschino cherry (or two) to make it a little more like a sundae.
It can also be added to milk to make a decadent chocolate milk or hot chocolate. (Not pictured, but I can attest to its deliciousness.)
Or, you can be a traditionalist and add it to your favorite ice cream. One of my faves is Breyers Coffee Ice Cream, and I must say that the chocolate/coffee combination is truly a thing of beauty. What are you waiting for? Get yourself into the kitchen and whip up some chocolaty goodness! Then force spoonfuls of it on unsuspecting (but soon-to-be grateful) friends.
The Best Chocolate Sauce
Yield: About 2½ cupsIngredients:
- 1 cup water
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 ounces bittersweet or semisweet chocolate, finely chopped
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Serving: You should let the chocolate sauce stand for a few hours before serving, which will give it time to thicken a bit. Refrigerating it thickens the sauce to what is seen in the photos above.
Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving, if desired.
Source: David Lebovitz