Ingredients:

  • 4 tablespoons (56g) Unsalted Butter
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (45g) Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1/2 cup (120ml) Water
  • 1/4 cup (60ml) Heavy Cream
  • 1 teaspoon (5ml) Pure Vanilla Extract
  • 1/4 teaspoon (1g) Fine Sea Salt
  • 1/2 teaspoon (2g) Instant Espresso Powder (Optional)

Instructions:

  1. In a medium heavy-bottomed saucepan, combine the sugar, cocoa powder, and water. Whisk briefly until the mixture is mostly smooth.
  2. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly until the sugar is completely dissolved (about 2-3 minutes). Do not allow it to boil rapidly.
  3. Reduce the heat to medium-low and let the mixture bubble gently for exactly 2 minutes. This crucial step cooks out the raw flavor of the cocoa.
  4. Remove the pan from the heat immediately. Whisk in the unsalted butter, one piece at a time, ensuring each piece is fully melted and incorporated into the sauce before adding the next.
  5. Whisk in the heavy cream, vanilla extract, salt, and the optional espresso powder until the sauce is perfectly smooth, glossy, and homogenous.
  6. Allow the chocolate sauce to cool slightly before using immediately, or transfer it to an airtight storage container. Note: The sauce will thicken significantly as it cools to room temperature.