In a medium sized saucepan, sieve your cocoa and mix it together with your sugar. This will ensure that your sauce will be perfectly smooth and have no cocoa lumps.

Add your cream and butter into the saucepan

Heat your sauce on a medium heat, stirring regularly until the butter is melted and the sugar is fully dissolved. This will take about 1-2 minutes.

Reduce the heat slightly and simmer your sauce stirring constantly. Continue until your sauce is thick and glossy it should be about the thickness of golden syrup. This step should take about 3-5 minutes.

Add in your vanilla essence and stir well before serving.

Store in an air tight container in the refrigerator for up to 2 weeks.