Ingredients
- 300ml double cream
- 1tbsp brandy
- 250g dark chocolate, broken into pieces
- 1tbsp golden syrup
- 30g unsalted butter
Method
- Pour the cream and brandy into a saucepan and heat until almost boiling.
- Add the chocolate, syrup and butter and stir until the chocolate has melted and the sauce is smooth and glossy. Serve warm.
Top tips
Tip
This can be made ahead and warmed in a saucepan over a gentle heat before serving. This recipe works best with chocolate that has no more than 50-55% cocoa solids, as anything higher can be too strong and bitter. You can also use a combination of half dark chocolate (70% solids) and half good quality milk chocolate.
