80g (1pack) SDCF original chilli chocolate

30ml whipping/double cream

1 tblsp golden syrup

1 small knob of butter

 pinch of salt

Melt together the chilli chocolate and cream in a bowl over a pan of hot water. Add the syrup, butter and pinch of salt and stir until mixed and completely melted.

Great for pouring over pancakes whilst still warm.

Pour over ice cream and the sauce will turn into a lovely chewy chocolate treat.