Chocolate Sauce

I am currently reorganising my pantry, for the third time this year mind you.  When I was going through some of the mystery containers lurking in the corners of the shelves I found a big batch of Dutch processed cocoa powder which I had completely forgotten about given I had bought a whole lot more recently.

So to try and make a dent in the soon to expire batch of cocoa that I found, I thought I would make a nice chocolate sauce to go with dessert that evening.

I have a chocolate sauce recipe that I used to make quite regularly but haven’t done so in years, but it unfortunately doesn’t call for cocoa.  Reading all the food blogs that I do, I have heard mention of David Lebovitz’s chocolate sauce and given it uses a decent amount of cocoa, I thought I would give it a shot.

To start, gather the water, corn syrup, chocolate, cocoa and sugar.

Put all of the ingredients, except the chocolate, into a saucepan and whisk until combined.

Place the saucepan on a medium heat and bring to the boil.  Don’t take your eyes off the pot as it can easily go from just a few bubbles to almost overflowing.  When it does start to boil, remove from the heat and add the chopped up chocolate and stir through until it is melted.

Pour the sauce into a glass jar and leave to cool with the lid off.  As it cools, it will thicken slightly and I stirred it a few times to prevent a skin from forming on the top.

Once cool, it can be stored in the fridge for about 10 days and can be served warm or cold.  Great over ice cream, Strawberry Cloud Cake (stay tuned for that recipe) or used as a dipping sauce for strawberries.