The Ultimate 'Death By Chocolate' Challenge with Thomas J. Fudge’s


It's chocolate week (10th-16th October) and to celebrate Thomas J. Fudge’s sent me everything I need to make the ultimate chocolate dipping sauce to accompany the Dorset-based bakery’s chocolate Florentines!  While this is totally not Slimming World friendly, it's always good to have a treat from time to time! I saved up some syns for the occasion...

Thomas J. Fudge’s Florentines are already pretty perfect, so I needed a perfect sauce to enhance the awesome! I toyed with a few ideas and settled on a simple, rich chocolate and salted caramel dipping sauce, ultimate luxury.







You will need- 

Chocolate sauce
200g good-quality dark chocolate 
50g butter
200ml double cream
2 tbsp golden syrup 

Salted caramel sauce- 
80ml water
25g unsalted butter
Pinch good-quality sea salt
250g golden caster sugar
120ml double cream

Method-

To make the salted caramel, put a medium pan over a high heat and pour in the water. Add the sugar and bring to the boil. Cook for 3-4 minutes, or until the sugar starts to turn golden brown.

Once the sugar has melted, take the pan away from the heat. Pour the double cream into the pan. Whisk in the butter and add a pinch of sea salt.  Do not try and substitute sea salt with table salt, it really doesn't give the same effect.

To make the chocolate sauce, put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

Pour the chocolate sauce into a large bowl and drizzle with the salted caramel.

L x
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