Chocolate Sauce
Ingredients
- 180 g good quality chocolate (mixture of semi-sweet and dark)
- 125 mls corn syrup
- 125 mls thick cream
- 30 g unsalted butter
- 5 mls vanilla purée
Method
- in the top of a double boiler melt the chocolate over barely simmering water
- stir in the syrup
- whisk in the cream
- add the butter and whisk until the sauce is shiny
- remove from the heat and stir in the vanilla purée
- store in a sterilized jar
Notes
you can use maple syrup instead of corn syrup. Serve hot over ice cream. Keep in the fridge and use as needed