Here is a quick ‘in your cupboard’ chocolate sauce that’s worthy of an artisan ice cream parlor:
Start with 3 1/2 tablespoons of butter
Add 1 tbsp of golden syrup – recipe below:
- 1 1/4 cups water (300 ml)
- 4 cups (800 g) sugar (for a deeper flavor try substituting a little brown sugar)
- 2 tablespoons lemon juice (either fresh or bottled will work)
- OR 1/2 teaspoon citric acid (instead of the lemon juice)
Add 1 tbsp of sugar
Add 2 tbsp of cocoa powder to a pan and heat gently, stirring well until smooth and glossy
Allow to cool for a few minutes, then pour generously over a few scoops of French Vanilla ice cream.
The perfect combination.