1/2 pound bittersweet or semisweet chocolate, finely chopped
How to Make It
In a saucepan, combine the water with the sugar, cocoa, corn syrup and chopped chocolate. Bring just to a boil over moderate heat, stirring constantly, to melt the chocolate. Strain the fudge sauce into a bowl and serve warm.
The chocolate sauce can be refrigerated for 2 weeks.