Preparation:
1. In a small saucepan, combine the sugar, water and lemon juice. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Boil for 1 minute.
2. Remove the pan from the heat. Whisk in the cocoa powder and butter until blended and slightly thickened. Cool to room temperature. Strain into a serving bowl and stir in the vanilla. Cover with plastic wrap and refrigerate until ready to serve. The sauce will keep up to 2 weeks in the refrigerator. Makes about 1 cup sauce. |
