Sunny A.
Recipe Found HERE
1 cup sugar
⅛ teaspoon kosher salt
½ cup cold water
1½ teaspoons vanilla
In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed.
Notes
The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving.
This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.
High Quality Dutch Processed Cocoa Powder*
Caputo's Italian Market in Salt Lake City
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