Michael Guerard's French Chocolate Sauce (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 259.
This is very easy and delicious. It is great on ice cream. It will keep in the refrigerator for two or three weeks.
3/4 cup strained unsweetened cocoa powder (preferably Dutch process)
3/4 cup granulated sugar
Pinch of salt
1 cup cold water
2 tablespoons sweet butter
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| Place over moderate heat and stir with a wooden or rubber spatula until it comes to a boil. |
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Let simmer for 3 minutes. |
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Add the butter, stir until melted and simmer for 3 more minutes. |
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| Serve immediately or set aside to reheat. Store in a covered jar or glass container in the refrigerator. |
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