I found this recipe on the website, Smitten Kitchen, and have found it to be an absolute favourite with any chocoholic! I have adjusted it slightly, but not too much.
- 40 g unsalted butter
- 160 ml pure cream
- 175 g golden syrup
- 50 g brown sugar
- 20 g cocoa powder
- 1 tsp vanilla bean paste
- 1 tsp instant coffee
- 1/4 tsp sea salt
- 170 g Plaistowe 70% Cocoa Chocolate choppped
Combine all ingredients, EXCEPT the Plaistowe chocolate, in a small pan, and over medium heat, bring to a simmer.
Simmer on low, stirring, for 3 to 5 more minutes until everything has melted
Remove from heat and stir in chopped chocolate until the chocolate has melted and you have a smooth rich chocolate sauce.
Serve over ice cream, or as a dipping sauce or for fondue.
The sauce will thicken as it begins to cool, so might want to wait for 15 to 20 minutes off the heat before serving.
Any leftovers can be poured into a jar and stored in the refrigerator for up to a month. Then when you need a quick chocolate fix, simply scoop out a little (or a lot) and reheat in the microwave.
Adapted from the recipe at https://smittenkitchen.com/2017/06/best-hot-fudge-sauce/