Deep, glossy, and unapologetically rich, this chocolate sauce comes together in one saucepan with just a whisk and a little patience. Cocoa powder and sugar dissolve into cream and water, then simmer down until the whole thing thickens enough to coat the back of a spoon in that classic, drippy way. A few pats of butter whisked in off the heat give it that mirror-like sheen, and a splash of vanilla rounds out the flavor before it's ready to pour. There's no flour or thickener involved anywhere in the process, just straightforward pantry staples cooked down the old-fashioned way. Ladle it warm over ice cream, swirl it into brownies, or let it cool and jar it up for later — it's an easy one to keep on hand for a gluten free dessert table.
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Whisk together the heavy cream, water, sugar, cocoa powder, and salt in a small saucepan until the cocoa is mostly dissolved and no large lumps remain.
Set the saucepan over medium heat and cook, whisking frequently, until the mixture comes to a gentle boil and the sugar is fully dissolved, about 4–5 minutes.
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