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Chocolate sauceSue Riedl/The Globe and Mail

We have a quite few boxes of ice cream in the fridge – most of them with only a scoop or two of vanilla bean or mint chocolate chip remaining and remnants of summer cones eaten outside. When I saw a recipe for "best chocolate sauce" on pastry chef David Lebovitz's blog, I thought, aha! A little bit of warm, luscious topping could transition a summer treat into a comforting, fall indulgence.

There's no cream in the recipe, which tempers calorie-guilt and it will keep for about 10 days in the fridge – just waiting to be drizzled on French toast, crepes, chocolate cake or fresh profiteroles, served with ice cream of course


1 cup water

1/2 cup sugar

1/2 cup corn syrup (or agave)

3/4 cup unsweetened cocoa powder

2 ounces finely chopped semisweet or bittersweet chocolate


In a medium pot add water, sugar, corn syrup and unsweetened cocoa powder. Bring to a boil, whisking to combine the ingredients.

When just about at the boiling point, pull the sauce off the heat and add chopped semisweet or bittersweet chocolate. Stir until the chocolate has melted and the sauce is silky.

You can use it immediately, but if you allow it to stand for a few hours it will thicken and drizzle better onto your plate or bowl. Store in fridge and reheat when needed (or use cold if desired).

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