This recipe is from Felicity Cloake’s ‘How To Make The Perfect …..’ series in The Guardian newspaper. Felicity tries a variety of recipes before she decides on the ‘perfect’ recipe which she then outlines for her readers.
Just the other evening I’d sampled a warm chocolate sauce over ice-cream – it was so delicious. The hotness and velvetiness of the chocolate hitting the cold smoothness of the ice-cream – a match made in heaven! I just had to make one myself.
My first attempt was a disaster. Now, normally when I make a chocolate sauce, it’s usually a success and I can never understand how people can run into problems with it. But this time I had some problems. One minute it was smooth (as it should be), the next it was grainy like wet sand – not so good! I think I may have left it on the heat for a minute too long. So – remember, as soon as it’s smooth, take it off the heat. The other reason my first attempt was less than stellar might have been that I added quite grainy sea salt. The next time I made it, I used ordinary salt – much better.
- 150g plain chocolate, broken into small pieces
- 50ml whipping cream
- 2 tbsp golden syrup
- Knob of butter
- Pinch of salt
- Put the chocolate and cream into 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 syrup, followed by the butter and salt, to give a glossy sauce.
- Keep warm until ready to serve, or just eat as is.