Chocolate Fudge Sauce
Ingredients
- 85 g Dark Chocolate (70%)
- 35 g Brown sugar (dark or light)
- 60 g Golden syrup
- 80 ml Double cream
- Pinch Sea salt (optional)
- 15 g Unsalted butter
- ½ tsp Vanilla paste or extract
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Rich and decadent. Great on vanilla ice cream.
Method
-
1
Break the chocolate into pieces and put half in a saucepan, along with the sugar, golden syrup, cream and salt (if using), and stir together. Place over a medium heat until it starts to boil then reduce to the lowest heat and simmer for 5 minutes. Remove from the heat, add the rest of the chocolate, the butter and vanilla, and stir well. Leave for 10 minutes before serving or pour into a sterilised jar. The sauce can be kept in the fridge and reheated* before using.
Drizzle warm sauce generously over ice cream.
Chef's Tips
Makes approx. 200 ml - will serve 2-4, depending on how greedy you're feeling! Quantities can easily be doubled / tripled etc.
Can also be used as a sauce on other things, e.g. sponge / brownies.
For a sweeter version, use milk chocolate.
*Place jar in a bowl of freshly boiled water for a few minutes, and stir, or pour the sauce into a small pan and heat gently for about a minute. Alternatively, reheat in a microwave.
Comments (0)