Super Simple Chocolate Sauce

Last weekend I made Frozen Peanut Butter Pie. It was pretty good, although not as frozen as it needed to be when it was served. (Long story.) Short story - I wanted a simple chocolate sauce to drizzle over top of my Frozen Peanut Butter Pie, because nothing goes better with peanut butter than chocolate, IMHO. (And I was too lazy to bother shaving chocolate curls for the top of the pie as per the pie recipe.)

This wonderful, super simple recipe by David Lebovitz popped up a few times in my Internet quest for quick, easy chocolate sauce. It tastes divine, comes together using common pantry ingredients and did I mention it tastes divine? Even if you have no need for chocolate sauce, make some of this. Then eat it right out of the jar, like my dad did with his (already used) dessert fork. Making him the proud owner of a mostly full jar of chocolate sauce that I was going to eat straight out of the jar as soon as company left!! Boo!

The Best Chocolate Sauce
About 2 1/2 cups

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

1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.

2. 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.

Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.