This is my favorite all-purpose chocolate sauce. Although the name says lean, it tastes anything but. It’s a wonderful alternative to richer chocolate sauces spiked with cream or butter, and gets its flavor from lots of chocolate and cocoa powder (an important reason to use the best you can find). This sauce gets gloriously thicker the longer it sits, which I find makes a reasonable excuse for keeping a batch on hand in the refrigerator at all times.

　　

Ingredients

makes 3 cups (750 ml)

　　2 cups (500 ml) water

　　1 cup (100 g) unsweetened Dutch-process cocoa powder

　　1 cup (250 ml) light corn syrup

　　4 ounces (115 g) bittersweet or semisweet chocolate, chopped

　　

Step 1

Whisk the water, cocoa powder, and corn syrup together in a saucepan and bring to a boil. Reduce the heat to very low and simmer for 3 minutes, stirring frequently. Remove from the heat and add the chocolate pieces, stirring until melted and smooth. Serve warm.

　　

Storage

Step 2

This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

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