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Calling all Nigellas

(4 Posts)
theresapotatoundermysink Tue 11-Jan-11 20:37:19

How do you make a chocolate sauce that doesn't go hard when you put it on the ice cream?

I've tried so many times and it always goes wrong.

littleomar Tue 11-Jan-11 20:39:03

i had a recipe that had golden syrup in it (along with chocolate and cream) and that stayed runny. i can't remember for the life of me what book it came from though.

or just... EAT QUICKLY

GoodChristianaRejoice Tue 11-Jan-11 20:40:16

I do equal quantities of very good cocoa, sugar and water.

Heat in a saucepan till bubbling. Sometimes I add a squirt of golden syrup and a bit of butter for extra glossiness.

Bubble for a few mins, then pour.


It's a Swedish recipe that never seems to make it over to the UK but it can be our little secret!

GoodChristianaRejoice Tue 11-Jan-11 20:40:52

When I say equal quantities I mean say, a cup of cocoa, cup of sugar, cup of water

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