Thick Chocolate Sauce is a traditional American recipe for a classic sauce of chocolate and cream with sugar and syrup that's flavoured with vanilla extract and, optionally, Grand Marnier. The full recipe is presented here and I hope you enjoy this classic American version of: Thick Chocolate Sauce.
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Ingredients:
340g dark chocolate, chopped
240ml whipping cream
65g granulated sugar
80ml golden syrup
1 1/2 tsp vanilla extract
1 tbsp rum, brandy, whisky or Grand Marnier (optional; leave out if making for children)
Method:
Combine the cream, sugar and golden syrup in a small saucepan over low heat. Gently bring to a boil, stirring frequently. As soon as the mixture comes to a boil take off the heat and pour over the chocolate (which you should have in a metal bowl). Allow to stand until the chocolate has melted then stir until the mixture is smooth.
Stir in the vanilla extract and the alcohol (if using) into the sauce then turn into a small bowl, cover and refrigerate. If refrigerated, this sauce will keep for up to two weeks in a covered container.
It can be spooned if cold, but for a pouring sauce you should heat in a bain-marie (double boiler) over simmering water before using.
