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It's a day for indulgence, how could we possibly resist giving you some delightful recipes using the Rococo collection to elevate your pancakes to the next level.



Blonde Chocolate Caramel Sauce:



110g Rococo Blonde Chocolate

76ml double cream

65ml milk

38g muscovado sugar

15g toasted buttermilk powder (or use roasted malt)

A pinch of sea salt



Bring all the ingredients to the boil and whisk into a creamy ganache, ready to dollop onto your pancakes.





Vegan Coconut Caramel Sauce:



55g palm sugar

120g brown sugar

50g maple syrup

50g water

100g coconut oil (butter)


200g coconut cream

1/2 lime juice, with zest

Boil the palm sugar, brown sugar, maple syrup and water together until the liquid reaches 145c on your sugar thermometer. Add in the coconut oil, coconut cream, lime juice and zest, and stir to a smooth caramel. Drizzle over a warm stack of pancakes.

Dark Chocolate Caramel Sauce:


30ml double cream

170ml milk

150g Single Origin Vietnam 100% Dark Chocolate


300g soft brown sugar

150g butter

A pinch of sea salt


Pour the milk, and cream into a pan and add soft brown sugar, butter and sea salt, bring the mixture to the boil Stir continuously in a pan for 7-8 minutes. Then take the sauce off the heat and stir in chunks of the Vietnam 100% Dark Chocolate until they melt. Spoon the sauce onto your pancakes.




Earl Grey Elderflower and Lime Sauce:


120g Rococo Earl Grey Dark Chocolate

25ml double cream

50ml  milk

80ml  lime juice

40ml  elderflower cordial

25g caster sugar

1/4 tsp Earl Grey elderflower tea blend

Bring the milk and double cream up to 60 degrees, add in the cordial and tea and leave to infuse for twenty minutes. Then add in the sugar and lime juice and bring back up to the boil. Pass the liquids through a sieve onto the earl grey chocolate so that it melts into the mixture. Whisk and blend into a smooth ganache ready to spoon onto your pancake stack.


Honeycomb Crunch Chocolate Sauce:


170g Rococo Honeycomb Crunch Milk Chocolate, with additional to crumble over the finished pancakes

120ml double cream

60ml milk

105g honey

A pinch of salt


Bring all the ingredients to the boil and blend into a creamy ganache. Smooth it over your pancakes and break up some additional Honeycomb Crunch bar over the top for extra texture.


Big Smoke & Molasses Sauce:


150g Rococo Big Smoke Dark Chocolate

105ml double cream

35g black treacle

25g molasses

Bring all the ingredients to the boil and whisk into a creamy ganache, ready to dollop onto your pancakes.

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