Chocolate glaze: Pirated version

I use this recipe because white butter is usually not available at my place, but cream always is!

1 packet [250 ml] cream
3 tablespoons [or more] coco powder
3 tablespoons [or according to taste] sugar

1. Pour cream into a nonstick sauce pan over a medium flame. Stir over heat with a wooden spoon.

2. Add the coco powder, stirring until well mixed.

3. Add the sugar, mixing until dissolved.

4. Cook, constantly stirring, until the sauce thickens and darkens. It will start to become slightly slippery, leaving the sides of the pan.

5. Pour out, or over cake, to glaze.