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This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!"
Photo by Kristin Dula.
1 1/2 cups
Bring the water and sugar to a boil in a medium saucepan over medium-high heat. Whisk in the cocoa powder. Add the chocolate, remove from the heat, and let sit for 3 minutes.
Stir the chocolate until it melts. Add the cream and incorporate completely. Sauce will thicken as it cools.
Store in covered container in the refrigerator. Serve at room temperature (it's pretty good straight out of the fridge too!).
This recipe was provided by Jimmy Bannos and John DeMers from Chicago.