Calling all Nigellas

[theresapotatoundermysink]

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.

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

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.

Yum

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

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