Chocolate Sauce

• 1 cup (240g) water
• 3/4 cup plus 1 tablespoon (168g) sugar
• Scant 3/4 cup (70g) unsweetened cocoa powder (preferably Valrhona)
• 1/2 cup plus 2 tablespoons (150g) heavy cream

1. Set up an ice bath in a large bowl.
2. Put the water and sugar in a small saucepan and bring to a boil to dissolve the sugar.
3. Put the cocoa powder in a small heatproof bowl and whisk in the syrup a little at a time, until smooth.
4. Return to the saucepan and bring to a boil.
5. Add the cream, lower the heat to a simmer, and cook, stirring often with a heatproof rubber scraper, until thick, about 30 minutes.
6. Watch for scorching.
7. Pour the sauce through a fine strainer into a medium bowl and cool it in the ice bath.
8. Store in a jar in the refrigerator for up to 1 week.

water, sugar, cocoa, heavy cream

Taken from www.epicurious.com/recipes/food/views/chocolate-sauce-376914 (may not work)