1/4 cup dark unsweetened cocoa powder (like Valrhona)
1 cup sugar
1/4 teaspoon salt
Note: When we say to use a large saucepan in this recipe, we mean it: use a large saucepan. This mixture will bubble up considerably while cooking and you might have to reduce the heat for a minute or two during the process.
In a large saucepan over medium heat, whisk together the cocoa powder and 1/2 cup of water until dissolved.
Whisk in the sugar and increase the heat to medium high. Boil the mixture for about 3 minutes, then reduce the heat to low and simmer for another 1 to 2 minutes.
Remove from the heat and stir in the salt. Let cool to room temperature. The sauce can be stored in the refrigerator, tightly covered, for up to 3 weeks. Warm it gently to use as a topping or use it directly from the refrigerator as a milk shake mix-in.
Makes about 1 cup.
Recipe reprinted from Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Available at amazon.com.
Originally published in the March 2014 issue of Family Circle magazine.