Step 1

In a heavy bottomed saucepan, combine the cocoa powder and brown sugar and whisk to combine. Chop your chocolate into small bits and set aside.

Step 2

Place over medium heat and pour in water, stirring until all the cocoa powder and brown sugar are dissolved.

Step 3

Pour in the corn syrup and stir until dissolved.

Step 4

Let the mixture come to a simmer, stirring frequently with a rubber spatula. The mixture will foam up, reduce the heat to medium low and continue to stir until it recedes.

Step 5

Add in half the chopped chocolate and stir to melt.

Step 6

Bring to a gentle boil, stirring constantly, being sure to scrape the bottom and sides with the pan with the spatula.

Step 7

Cook for 4 to 5 minutes or until chocolate sauce coats a spoon, or you can see some of the bottom of the pot as you scrape your spatula along the bottom.

Step 8

Turn off heat and add remaining chocolate, stirring until completely smooth.Then add in the heavy cream and stir until completely incorporated.

Step 9

Transfer to a jar or storage container.

Step 10

Allow to cool completely then transfer to the fridge for up to one month.

Step 11

If you've tried this recipe, come back and let us know how it was in the comments or ratings!