I’m not a huge fan of really dark and sweet sauces, here, as when making chocolate ganache, I’m using milk chocolate instead and the double cream further mellows out any lingering “dark taste”.
Perfect for Profiteroles and Ice Cream.
Ingredients for Chocolate Sauce
200 milk chocolate, broken up into little pieces
2 tbsp golden syrup
30g salted butter
100ml double cream
1. Place all ingredients into a saucepan and melt gently on a low heat, stirring every so often.
2. Cool down slightly before serving.