Place the dark chocolate into the Thermomix bowl and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl.
Add all remaining ingredients and cook for 12 minutes, 100 degrees, Speed 2 (with the MC off and the splatter guard or rice basket over the top).
Pour into a sterilised jar and store in the fridge for up to a week.
Notes
RECIPE NOTES & TIPS
If you don't have golden syrup, you can replace it with rice malt syrup, honey or corn syrup.
Use a thickened or heavy pouring cream.
When cooking the sauce, remove the MC (measuring cup) but replace it with the splatter guard (TM6) or sit the rice basket on top (older models). This allows the steam to escape while also avoiding splatters.
This sauce will harden in the fridge. Simply pop into the microwave to reheat before serving.
You can add any liqueurs to this fudge sauce.
To make this a peppermint fudge sauce, simply add 2-3 drops peppermint extract.
Store in a sterilised jar in the fridge for up to 1 week.