Best Ever Chocolate Sauce
Warm chocolate fudge sauce – what’s not to love? This recipe is a bit of a staple/standby in our house. An easy dessert when unexpected guests stay for dinner; a simple to make crowd pleaser; a “you deserve a mid week treat” treat. Also, being the first week of school holidays for Mr L, this is a quickie post for me, and hopefully a well-timed one for you. Kids (of all ages!) love this chocolate fudge sauce, and this one is simple enough for the learner cook to master easily. The results? Little effort and huge flavour reward. I have doubled this recipe for large gatherings, and we had this at Easter as the sauce for the Ice cream cake – yum!
The Chocolate Fudge Sauce can be made ahead, refrigerated and reheated when ready to serve, which makes it perfect for entertaining. It will keep in the fridge for a few days, but let’s face it, not is not going to be a likely scenario!
Start with gathering your ingredients.
Kerrie T will attest to the fact that I have been known, on occasion, to sacrifice a leftover Lindt bunny into this sauce after Easter. The better the chocolate, the better the sauce, so please do not use cooking chocolate. You can also use brown sugar or dark brown sugar in the sauce – the dark brown gives a much richer flavour – both incredibly good.
Pop the cream, brown sugar, butter and golden syrup in a medium sized saucepan and stir over medium-low heat until butter is melted and ingredients combined. Simmer gently for about 5 minutes.
Remove from heat and add chocolate and vanilla paste or extract. Stir until chocolate melts.
- 1 cup cream
- ½ cup brown sugar
- 2 tbs golden syrup
- 1 tbs butter
- 200g dark eating chocolate
- 1½ tsp vanilla extract
- Place cream, brown sugar, butter and syrup into a pot and stir over a medium-low heat, until butter melts and ingredients are combined. Cook over low for 5 minutes.
- Remove from heat and add chocolate, stirring until completely melted and smooth. Add vanilla.
- Serve over ice cream