This is one of my favourite chocolate sauce recipes as it has a rich, fudgy taste from using golden syrup plus it can be used as a ripple in ice cream as well as a sauce on top of all Elato’s flavours. Enjoy!
Ingredients for eight serves
Combine first 5 ingredients into a pot and heat, stirring to melt sugar. Then bring to a boil and leave on a low temperature simmering for around 3 minutes. Keep an eye on the pot as it can boil over.
Then add the cream, chocolate and vanilla. Re-heat until boiling then use as a sauce straight away or keep in the fridge. If refrigerated, warm slightly for serving or when adding to ice cream as a ripple as the sauce goes thick in the fridge. Also the butter or coconut fat might separate out when refrigerated. This is fixed when heated slightly
Lasts for around 3 weeks in the fridge.