This sauce is low in fat, since there isn't any cream or chocolate. But be aware that if you use Vahlrona cocoa powder, which is the favorite of most pastry chefs, the fat content will be higher than with other varieties. Most chocolate sauces should be served warm, but this one is also terrific served cold.


  • 1 1/2 cups sugar
  • 2 cups water
  • 1 cup unsweetened cocoa powder


Stir the sugar and 1 cup of the water together in a medium saucepan. Bring to a boil over medium heat and cook for about 15 seconds until the sugar is dissolved.
In a small bowl, whisk together the cocoa powder and remaining 1 cup water. Whisk the cocoa mixture into the sugar mixture. Return to a boil and reduce the heat to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove from the heat and let cool to room temperature. Cover and refrigerate until ready to use.

Makes about 2 1/2 cups

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Submitted 5/26/06.
Source: A Passion for Ice Cream
Submitted By: b smith

Cocoa Sauce