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

• Brown sugar 50g/1/3 cup
• Raw sugar 25g/2tbsp
• Golden syrup 150g/1/2 cup
• Unsalted butter or vegan equivalent 50g/4tbsp
• Cocoa powder 1tbsp
• Cream or coconut cream for vegan 185ml/3/4 cup
• Dark chocolate broken into bits for melting 100g/2/3 cup
• Vanilla extract 1/4 tsp 

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.