Ingredients

3/4 C. sugar
1/2 C. water
1/2 tsp. fresh lemon juice
1/3 C. unsweetened cocoa powder, plus 1 Tbsp. unsweetened cocoa powder
1 Tbsp. butter
1/2 tsp. vanilla extract

Cooking Instructions

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. 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.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and