Sauces
International
InternationalChocolate Sauce
A glossy pouring chocolate sauce for ice cream, profiteroles and puddings. Basic melts cocoa, sugar and milk into a quick syrup, Better makes a true chocolate ganache sauce, and Ultimate builds a dark couverture sauce enriched with cream, butter and a hit of espresso.
Vegetarian
Gluten-free
Nut-free
Better version
A proper ganache sauce of real chocolate melted into warm cream for a rich, silky finish.
Per serving£0.58
Total cost£2.30
Time9 min
Ingredients for 4
- 150 g dark chocolate , 50 percent, chopped
- 150 ml double cream
- 2 tbsp golden syrup
- 20 g butter
- 1 tsp vanilla extract
- 1 pinch salt
Method
- Put the chopped chocolate into a heatproof bowl.
- Warm the cream and golden syrup in a saucepan until it just begins to steam, but do not let it boil.
- Pour the hot cream over the chocolate and leave for one minute, then stir from the centre outwards until smooth and glossy.
- Stir in the butter, vanilla and a pinch of salt until the sauce is silky and pourable.
The three ways, side by side
Budget
A quick cocoa-and-sugar syrup loosened with milk, ready in five minutes from store-cupboard staples.
Better
A proper ganache sauce of real chocolate melted into warm cream for a rich, silky finish.
Ultimate
A deep, dark couverture sauce built with single-origin chocolate, cream and butter, sharpened with espresso and a touch of brandy.