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Ballymaloe Chocolate Sauce

A delicious chocolate sauce to pour over ice-cream, crepes, drop scones…Keep for several months in a covered jar in the fridge.

Makes 225ml (8fl oz/1 cup) approx.

50g (2oz) plain chocolate

30g (1oz) unsweetened chocolate (OR use 3 oz dark chocolate)

175ml (6 fl oz/3/4 cup)stock syrup, approx. (see below)

1/2 teaspoon Jamaican rumor vanilla extract to taste

Melt the chocolate in a Pyrex bowl over a saucepan of water on a low heat.   Bring to the boil.  Turn off the heat immediately.  Gradually whisk in the syrup. Flavour with rum or vanilla extract

Stock Syrup

Makes 200ml (7fl oz/scant 1 cup)

75g (3oz/scant 1/2 cup) sugar

150ml (5fl oz/generous 1/2 cup) water

Dissolve the sugar in the water and bring to the boil.  Boil for 2 minutes then allow it to cool.  Store in the fridge until needed.

This is a recipe by
Darina Allen
View all my recipes

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