Perfect Chocolate Sauce is The Best

perfect chocolate sauce

Perfect Chocolate Sauce is my first post of the new year. It’s either very well-timed or about 2 weeks too late, depending on the way you look at things.

Certainly a simple yet decadent perfect chocolate sauce might have been a handy addition to your holiday entertaining. After all, this sauce is so basic that it’s perfect for serving with so many things in so many ways. Of course, it’s delicious plain, just as it is. Kids can drizzle it on ice cream and the adults among us can add a splash of something boozy and dip big fat strawberries in it. Rich, thick and glossy at room temperature, but when slightly heated it pours beautifully. It contains none of the butter or cream that can dull a sauce’s chocolaty perfection. The very simplicity of this sauce is why I consider it perfect.

Though I did hesitate calling this the perfect chocolate sauce. Do you know how many recipes there are on the web that are perfect? Quite a few it turns out– but nowhere near as many as the best. Perfect and Best are lazy words we food bloggers use because they’re words that Google can understand. So I hesitate to use them except under the perfectly best circumstances.

Of course we can’t blame food bloggers entirely for taking these phrases and editorially pissing all over them until they mean absolutely nothing. Because the revered New York Times may have started this war of superlatives back in 2008 when it dubbed one recipe the “perfect” chocolate chip cookie. In fact they suggested sainthood for Madame Toll House herself. Talk about effusive! (yes I used an exclamation point there– something else I rarely do)

The recipe I refer to is by Jacques Torres. You can find it just about anywhere. Simply type in the phrase “the best chocolate chip cookies– EVER and you’ll find it. So I won’t bother to reproduce it here. Besides I am not really talking about chocolate cookies. I’m here to explain why I’ve chosen the perfect chocolate sauce as my first post of the New Year.

You see, one of my goals for 2014 is to occasionally provide recipes that are basic enough to be foolproof. I figure we’ve been cooking together long enough and you deserve a few of these pantry staples. Recipes that you can use however you darn well please. These recipes won’t become a constant new direction for my blog. There will still be plenty of challenging recipes for grown up palates. I’ll still do booze and wine. But every now and again expect something like this perfect chocolate sauce. Recipes that just work time after time. Recipes that will please just about everyone. Recipes with which you can do whatever you darn well please. GREG

perfect chocolate sauce

Chocolate Sauce

Print This Recipe Total time Yield 12Source Adapted from David LebovitzPublished
perfect chocolate sauce


  • ½ cup granulated sugar
  • 1 cup water
  • 3/4 cup Dutch-processed cocoa powder
  • ½ cup agave nectar
  • 3 ounce 60% semisweet chocolate (finely chopped)


Place the sugar, water, cocoa powder and agave nectar in a medium saucepan set over medium-high heat. Bring the mixture to a boil, stirring frequently. Remove the pan from heat just as the mixture begins to boil; add chopped chocolate, stirring until completely melted.

While the sauce is still warm and pourable pass it through a fine meshed sieve to remove any lumps. It may be used immediately if you want a pourable sauce, or you can let it sit for a couple of hours to thicken.

Store the chocolate sauce covered and refrigerated for up to 10 days. Gently rewarm or bring to room temperature before serving.