Chocolate Sauce


  • oz (130 g) 70% cocoa Guanaja chocolate from Valrhona
  • 1 cup (250 ml) water
  • oz (90 g) superfine sugar
  • oz (125 g) heavy cream


Break the chocolate into pieces; put it in a large saucepan with the water, sugar, and cream. Bring to a boil over low heat; continue to boil over low heat, mixing with a spatula until the sauce coats the spatula and becomes as smooth as desired.