Makes: about 1 cup / 240ml
As stated in the post, Golden Syrup should be quite easy to find (it’s usually near the pancake syrups, honeys, etc. At the grocery store). If you can’t find it, light corn syrup or light agave nectar will work well, too.
Although Dark Chocolate with 70% cocoa content may seem a little too dark for any milk chocolate lover’s liking, that is not the case–I find it works perfectly, especially since it is diluted a bit by the cream and the other ingredients. 70% cocoa content is ideal, but if you don’t have that on hand, use whatever you have– I wouldn’t go below 64% cocoa content, though.
3.5 oz / 100g dark chocolate with 70% cocoa content, finely chopped
2 Tablespoons / 15g unsweetened cocoa powder (natural or dutch-processed)
⅓ cup / 116g golden syrup (I use Lyle’s) / light corn syrup / light agave nectar
⅓ cup / 75g heavy (double) cream
⅓ cup / 30g confectioners’ (Powdered) Sugar
½ teaspoon pure vanilla extract
Pinch fine-grain sea salt
Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner’s sugar, vanilla, and pinch of salt.
Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is, if you’re not sharing!). Re-warm before serving.