175 g/6 oz plain (semi-sweet) chocolate
15 g/1 tbsp butter
15 ml/1 tbsp golden (light corn) syrup
45 ml/3 tbsp single (light) cream
Melt the chocolate in a small bowl over
a pan of hot water. Stir in the butter and syrup and stir for 2–3
minutes until the butter has melted and the mixture is thick. Do not
allow the water to boil. Remove from the heat and stir in the cream.
Beat well and serve hot.