Simply the best chocolate sauce I know how to make.
- 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.