Don’t be turned off by the word bitter—this might become your go-to chocolate syrup for drizzling on all your ice cream. It’s immensely delicious and rich tasting despite containing only chocolate, sugar, and salt (and maybe a pinch of chile powder).
MAKES ABOUT 1 CUP
3 ounces (85 grams) unsweetened chocolate (99% cacao), preferably Michel Cluizel (see Sources)
7 tablespoons (88 grams) sugar
½ teaspoon (2 grams) kosher salt
Pinch of chile powder
In a small saucepan, combine the chocolate, sugar, salt, chile powder, and 1½ cups water. Stir over low heat until the chocolate has melted and the sugar has dissolved. Cook, stirring occasionally, until the syrup is uniform and smooth. Use immediately or cover and refrigerate until needed. The syrup will keep, covered and refrigerated, for up to 2 weeks.