Chocolate Sauce

• 60 g sugar
• 4 tbsp water
• 225 g

Use high-quality bitter plain chocolate for this syrup-based sauce. Heat the sugar with the water until the sugar dissolves. Bring to a full rolling boil, then remove from the heat. Break the dark plain chocolate into squares and stir into the syrup until completely dissolved. Beat in the natural vanilla extract and the unsalted butter Serve warm or cold.