Collect together your equipment (see Recipe Notes below) and ingredients.

You can either make this just before you serve the dessert, or make it ahead of time and re-heat when ready.

Break up the chocolate and add to a pan with the cream, golden syrup, vanilla paste and salt, if using.

Warm over a low heat, stirring from time to time, until the chocolate has melted and you have a luscious, thick sauce

Taste, and add more salt if desired

Serve as desired such as over ice cream, brownies, steamed chocolate pudding, poached pears, profiteroles or in a Banana Split.