150 gm caster sugar
90 gm dark chocolate (65%–70% cocoa solids), coarsely chopped
1 tbsp Dutch-process cocoa, sifted
For a warm chocolate sauce, increase the amount of chocolate by about 20gm so it's a little thicker. Keep warm, or reheat to serve.
Sauce will keep refrigerated in an airtight container for 2 weeks.
Gourmet Traveller magazine
Bring sugar and 150ml water to a simmer in a saucepan over medium heat, stirring to dissolve sugar.
Add chocolate and cocoa and stir until chocolate has melted and sauce is smooth.
Strain through a fine sieve and refrigerate to chill (1 hour).