Chocolate Fudge Sauce
From The Perfect Scoop by David Lebovitz
1 cup water
1/2 cup (50 g) unsweetened Dutch-processed cocoa powder
1/2 cup light corn syrup
2 oz (57 g) bittersweet or semisweet chocolate, chopped
Whisk 1 cup water, 1/2 cup unsweetened Dutch-processed cocoa powder, and 1/2 cup light corn syrup together in a medium saucepan. Bring to a boil. After it boils, reduce the heat to very low and simmer for 3 minutes, stirring often. Remove pan from heat and add 2 oz. bittersweet or semisweet chopped chocolate. Stir the mixture until the chocolate melts. Serve warm over your favorite ice cream.
Chocolate sauce can keep for up to two weeks covered in a refrigerator. Rewarm sauce in microwave (be careful not to overheat) or in a saucepan over low heat.