![Photograph of Hot Chocolate Sauce](http://www.daffodilkitchen.com/wp-content/uploads/2022/03/BD67B140-EFC8-4544-9A24-7A7206C31173-1140x1140.jpg)
Hot Chocolate Sauce
This luscious hot chocolate sauce is rich, thick, bursting with dark and milk chocolate as well as cream and golden syrup and is very versatile. It can be used in a range of different desserts for example: serve over ice cream, brownies, steamed chocolate pudding, poached pears, profiteroles or in a Banana Split.
Quick and easy to make, this sauce can be made and served immediately or you can make it in advance and gently re-heat before you serve.
Banana Split Profiteroles with Hot Chocolate Sauce
![](http://www.daffodilkitchen.com/wp-content/uploads/2022/03/IMG_4769_jpg-3-1024x768.jpg)
How to make Hot Chocolate Sauce
Collect all your ingredients together:
- fresh double/heavy cream
- golden syrup
- milk chocolate
- dark chocolate (minimum 70% cocoa solids)
- vanilla paste
- sea salt (optional)
Make the Hot Chocolate Sauce:
You can either make this just before you serve the dessert, or make it ahead of time and re-heat when ready.
- Break up the chocolate and add to a pan with the cream, golden syrup, vanilla paste and salt, if using.
- Warm over a low heat, stirring from time to time, until the chocolate has melted and you have a luscious, thick sauce.
- This sauce can be made in advance, which I normally do, and then re-heat it when you are ready to serve the dessert.
Made this recipe?
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Hot Chocolate Sauce
Ingredients
- 200g double/heavy cream
- 100g dark chocolate (minimum 70% cocoa solids)
- 100g milk chocolate
- 60g golden syrup
- 2 teaspoons vanilla paste
- sea salt, to taste. I use around one sixteenth teaspoon
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
You can either make this just before you serve the dessert, or make it ahead of time and re-heat when ready.
-
Break up the chocolate and add to a pan with the cream, golden syrup, vanilla paste and salt, if using.
-
Warm over a low heat, stirring from time to time, until the chocolate has melted and you have a luscious, thick sauce
-
Taste, and add more salt if desired
-
Serve as desired such as over ice cream, brownies, steamed chocolate pudding, poached pears, profiteroles or in a Banana Split.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- saucepan and wooden spoon or spatula
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