Bittersweet Chocolate Sauce

• 3/4 cup (75 g) unsweetened cocoa powder, preferably Dutch-process
• 1/2 cup (100 g) sugar
• 1/4 cup (80 g) light corn syrup or agave nectar
• 1 cup (250 ml) water
• 2 ounces (60 g) bittersweet or semisweet chocolate, chopped

1. In a medium saucepan, whisk together the cocoa powder, sugar, corn syrup or agave nectar, and water.
2. Bring to a boil over medium-high heat, whisking occasionally to break up any lumps of cocoa.
3. Once it reaches a full boil, remove from the heat.
4. Add the chocolate and whisk until the chocolate is melted and the sauce is smooth.
5. Serve the sauce warm.
6. This sauce can be stored in the refrigerator for up to 2 weeks.
7. Rewarm before serving.
8. The sauce is even better made a few hours or a day ahead of serving to allow the cocoa to thicken it properly.

cocoa, sugar, light corn syrup, water, bittersweet

Taken from www.epicurious.com/recipes/food/views/bittersweet-chocolate-sauce-379663 (may not work)