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Home-made “Ice-cap” Chocolate Sauce

250 g white, milk or dark chocolate
30 ml coconut oil (see notes)

  1. Chop the chocolate finely.
  2. Melt the chocolate in a double boiler on the stove or in a heat-proof bowl on the defrost setting in the microwave.
  3. When the chocolate is melted, add the coconut oil and mix well.
  4. To serve, spoon ice-cream into dessert bowls or into ice-cream cones and drizzle the chocolate sauce on top. The chocolate will harden almost instantaneously!

Makes 250 ml

– Leftover chocolate can be stored in an airtight container in the fridge.
– Leftover chocolate can be reheated and used as a sauce, but it will lose some of its hardening properties.
– Coconut oil is available from health shops, pharmacies and fruit & veg shops.  See my post Nuts About Coconuts for more info.