1 cup Henry Langdon Pure Cocoa
1 1/2 cups sugar
2 cups water
Combine the sugar and 1 cup of the water in a medium saucepan. Bring to the boil and cook until the sugar has dissolved. Approx 20 seconds. Remove from the heat.
In a small bowl, whisk the Henry Langdon Pure Cocoa with the remaining one cup of water. Whisk the cocoa mixture into the sugar mixture then return saucepan to the heat and bring to the boil then reduce to simmer. Cook, stirring occasionally, until the sauce thickens slightly. About 10 minutes. Remove from the heat and place a layer of cling film directly onto the sauce to prevent a skin developing. Allow to cool then store in the fridge until you are ready to use it.
This sauce can be reheated and served warm but is just as good served cold.