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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)