Serve this sauce warm or cold over a variety of desserts. For best results, use a 70 percent dark chocolate. Good with ice cream, profiteroles, and poached fruit.
Yield: Makes 1–2 cups
- 8 oz (225g) bittersweet chocolate, chopped
- 2 tbsp butter
- ¼ cup golden syrup
- 3 drops pure vanilla extract
1. Place all the ingredients along with 2 tbsp water into a small saucepan and heat gently, stirring, for 6–7 minutes, or until smooth and glossy.
Variation: Chocolate and Coffee Dessert Sauce
For a more sophisticated chocolate sauce, add 5–6 tbsp strong black coffee, 2 tbsp brandy, and 1–3 tbsp confectioner's sugar, to taste.
© 2008 Dorling Kindersley
Prepare ahead: Store the sauce, covered, in the refrigerator for up to 1 week; reheat gently.
Nutrients per serving (% daily value)
Nutritional information is based on 20 servings.
10mcg RAE (0%)