Ingredients:

  • 2 Tablespoons unsalted butter, cubed
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder (Dutch-process recommended)
  • 1/2 cup heavy cream (double cream)
  • 1/2 cup water or milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 ounces finely chopped dark chocolate (70% cacao, optional)

Instructions:

  1. Bloom the Cocoa: In a medium heavy-bottomed saucepan over medium-low heat, combine the cocoa powder and sugar. Whisk briefly for about 30 seconds until the mixture is evenly blended.
  2. Introduce Liquids: Slowly whisk in the water (or milk) until a smooth, thick paste forms with no lumps remaining.
  3. Simmer Base: Add the heavy cream and salt. Increase the heat slightly to medium, stirring constantly with the whisk or spatula. Bring the mixture to a gentle simmer (small bubbles appearing around the edges).
  4. Thicken: Once simmering, reduce heat to low and cook for 2–3 minutes, stirring frequently. The sauce will thicken slightly. Avoid rapid boiling.
  5. Remove from Heat & Enrich: Take the pan completely off the heat. If using chopped dark chocolate, add it now and let it sit undisturbed for 1 minute to melt.
  6. Emulsify: Gently whisk the mixture until the chocolate is fully melted and the sauce is entirely smooth, glossy, and homogenous. Stir in the vanilla extract.
  7. Cool & Store: Pour the sauce into a clean jar or bowl. The sauce will thin when hot and thicken as it cools. Serve warm or at room temperature.