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
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.