- 3 ounces bittersweet chocolate, coarsely chopped
- Pinch of salt
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- In a small saucepan, combine the chocolate, salt and 2 tablespoons of water and stir over moderate heat until smooth. Add the sugar, vanilla and 1/4 cup plus 1 tablespoon of water and bring to a boil. Cook, stirring, for 3 minutes. Strain and let cool.
The syrup can be refrigerated for up to 2 weeks.