The sauce may be made in advance, covered and refrigerated. When ready to serve, warm through.
Servings: 2 cups
- 1 cup water
- 1/4 cup semisweet chocolate chips
- 1 cup sugar
- 1/4 cup cocoa powder
- 2 tablespoons cornstarch
Combine all the ingredients in a medium, heavy-bottomed saucepan over medium heat. Whisk together until the mixture comes to a boil, then remove from the heat. Serve warm or at room temperature.
Adapted from pastry chef Amy Foster of Tallula.
Tested by Bonnie S. Benwick.
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