Caramel sauce, fruit syrups, and especially chocolate syrup, are a great compliment to desserts. This chocolate syrup is very easy to make, and requires only a handful of ingredients. If you like, you can serve it hot, like a fudge sauce, over ice-creams, or you can let it cool down completely and serve it with pretty much any dessert you like.
200 grams granulated sugar
60 grams unsweetened cocoa powder
200 ml cold water
1 teaspoon vanilla
Place the sugar into a heavy-bottomed saucepan. Sift the cocoa powder to get rid of all the little lumps, then add it to the sugar and mix really well. Pour in the water and mix it to combine. Place the saucepan over medium high heat and let it come to a boil without stirring. Once it starts to boil, start the timer, and start whisking the sauce. You need to whisk because it can easily burn.
Continue cooking and whisking for 5-6 minutes, on medium heat, or until the sauce thickens. Remove it from the heat, add vanilla, and stir well. It will still be runny when it's piping hot, so do not overcook it, because it will be harder to drizzle once it is cool. Pour the syrup into a sterilized jar (or bottle), let it cool completely, and use it up within 5 days. Keep it refrigerated until serving. Yields 250 grams (1 cup) of syrup.