Makes: 680g

Ingredients:

• 200g double cream/Elmlea
• 100g golden syrup
• 100g dark brown sugar
• 25g cocoa powder
• ¼ tsp fine coffee powder
• ¼ tsp salt
• 170g chocolate (85g milk, 85g dark)
• 30g unsalted butter
• 1.½ tsp vanilla extract (or ¾ tsp extract)

Method:

1. In medium saucepan; Stir together cream, syrup, sugar, cocoa, coffee, salt and ½ chocolate over medium heat. Boil.
2. Reduce to very low simmer for 5 mins, stir constantly. (Small bubbles round edge, lift pan from heat to slow bubbles).
3. Remove from heat and stir in remaining chocolate, butter and vanilla.
4. Cool for 30 mins before using.
5. Store in fridge in airtight jar for 2 weeks.

Tip: Reheat in microwave for 30 secs to pour.