The Best Chocolate Sauce


  • 1 cup (250 ml) water 1/2 cup
  • (100 g) sugar
  • 1/2 cup (160 g) light corn syrup,
  • agave nectar, or glucose 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 or glucose), 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.
  • Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.