Perfect overtop of Cinnamon Crunch Ice Cream Rounds, but great on any ice cream, and makes a decadent addition to morning pancakes or waffles. This sauce will keep in the fridge for up to a week.
½ cup whipping cream
¼ cup water
4 tsp white sugar
100g dark chocolate(70%), chopped
1 tsp cinnamon
In a small saucepan, combine the whipping cream, water, and sugar. Bring the mixture to a simmer and cook for about 3–5 minutes until the sugar has dissolved.
Remove pan from heat, and add the chocolate and cinnamon. Return the pan to low heat and whisk until the chocolate is fully melted and the sauce has slightly thickened. Cool before serving with ice cream.