This building block in the pastry kitchen can’t really stand on its own, yet so many desserts depend on it. Use this intense sauce as a layer in a parfait, as a chocolate fondue, as plate decoration, and—of course—on ice cream.
Recipe information
Yield
makes about 1 1/3 cups
Ingredients
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Put the water and sugar in a small saucepan and bring to a boil to dissolve the sugar.
Step 3
Put the cocoa powder in a small heatproof bowl and whisk in the syrup a little at a time, until smooth. Return to the saucepan and bring to a boil. Add the cream, lower the heat to a simmer, and cook, stirring often with a heatproof rubber scraper, until thick, about 30 minutes. Watch for scorching.
Step 4
Pour the sauce through a fine strainer into a medium bowl and cool it in the ice bath. Store in a jar in the refrigerator for up to 1 week.
