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About 2 1/2 cups

Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.


  • 1 cup (250 ml) water
    1/2 cup (100 g) sugar
    1/2 cup (160 g) light corn syrup or agave nectar
    3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
    2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped


  • In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.

    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.

    Let the Chocolate Sauce stand for a few hours before serving.

Chocolate sauce

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