Categories: Sauces and Such

Ingredients

• 200g good quality dark chocolate bits
• 1/4 cup sugar
• 3 tbsp. LYLE'S golden syrup (corn syrup can substitute)
• 1/2 cup water
• 3/4 cup unsweetened cocoa powder
• 3/4 tsp. instant coffee granules
• 1 tbsp. frangelico or other flavoring

Directions

1. Place the chocolate in a microwavable bowl. Cook at 20 second intervals, removing to stir before setting on for a further 20 seconds. The melting time will depend on the strength of your microwave, however when there are just small lumps of chocolate among the melted, you can just give it a good stir until it’s smooth. Set aside.

2. In a medium saucepan, place sugar, golden syrup, water, cocoa and cofee granules. Set at a medium heat and whisk constantly until the mixture comes to the boil. Cook, still whisking, for a further minute, before removing from the stovetop. Whisk in the chocolate and alcohol until smooth. Serve warm over icecream, profiteroles etc, or bottle and refrigerate until ready to use.

3. NOTES: I recommend using a bottle with a wide mouth that a spoon can fit into if refrigerating, as the sauce thickens when it cools. You can reheat the mixture quickly in the microwave, but be careful not to burn it. Makes about 2 cups.

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