150g 70% dark chocolate, broken into small pieces
50ml whipping cream
2 tbsp golden syrup
Knob of butter
Place the chocolate and cream in a small, heavy-based pan over a low heat. Heat, stirring occasionally, until the chocolate has melted into the cream to make a smooth paste. Stir in the golden syrup, followed by the knob of butter and a pinch of salt, to give a glossy sauce. Serve as part of an ice-cream sundae, by drizzling over a generous portion of ice-cream. Keeps well in the fridge for a few days.
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