180g (or 6 ounces) bittersweet chocolate, chopped and divided
28g (or 2 tablespoons) unsalted butter
1 teaspoon vanilla extract
Instructions
In a medium-sized saucepan, combine the cream, Golden Syrup, sugar, cocoa powder and salt. Add half the chopped chocolate and heat over moderate heat, stirring to dissolve until the chocolate has melted, the sugar has dissolved and the mixture has began to bubble at the edges.
Crank the heat down to low and cook the mixture for 5 minutes, stirring occasionally.
Remove from heat and stir in the remaining chocolate, the butter and the vanilla.
Allow to cool to warm before serving.
Sauce can be stored in an airtight container for a few weeks. Before serving, reheat the sauce by placing the jar in a few inches of hot water for a few minutes.
Notes
If you can't get your hands on Golden Syrup, you can use light corn syrup instead.
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/11/10/homemade-hot-fudge-sauce/