Chocolate Sauce

In Desserts, Soups & Sauces on by

Chocolate SauceThis 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.

Chocolate And Double Cream

Chocolate and Double Cream

Melting Chocolate And Double Cream

Melting the Chocolate and Double Cream

Golden Syrup For Chocolate Sauce

Adding the Golden Syrup

Melted Chocolate Sauce Mixture

Melted Chocolate Mixture, Ready To Use

Banana Vanilla Ice Cream and Warm Chocolate Sauce

Banana and Vanilla Ice Cream and Warm Chocolate Sauce

Chocolate Sauce
Prep time: 
Total time: 
Serves: 4
  • 150g plain chocolate, broken into small pieces
  • 50ml whipping cream
  • 2 tbsp golden syrup
  • Knob of butter
  • Pinch of salt
  1. Put the chocolate and cream into a small, heavy-based pan over a low heat.
  2. Heat, stirring occasionally, until the chocolate has melted into the cream to make a smooth paste.
  3. Stir in the syrup, followed by the butter and salt, to give a glossy sauce.
  4. Keep warm until ready to serve, or just eat as is.

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