I can remember balmy summer days growing up down the south coast of Durban glistening with sun cream and constantly wrinkly from being submerged in the swimming pool for the majority of my childhood. One of the things that strangely stands out is a bottle of ice-cap “instant freeze” chocolate sauce. It was sickeningly sweet and turned into a shell of hard chocolate shards the instant you poured it over anything cold.
So kids being kids, we experimented putting this stuff on EVERYTHING. Cold mangoes straight out of the fridge, rainbow-coloured ice-cream cones that turned our tongues funny colours. Biscuits we’d deliberately put in the freezer, or simply squirting the stuff neat straight into our mouths. Sorry Mom. A sort of edible scientific experiment. Well, at least that’s how we justified using a whole bottle over a weekend to our parents.
Now that I have mini-me’s of my own I try and recreate as many of my happy childhood memories as I can, but with a slightly more healthy twist. So I was determined to have a healthy preservative-free, low-sugar chocolate sauce recipe up my mom sleeve. Along with wet wipes, a tissue and someone’s toy car that I was asked to hold a week ago.
It’s so simple that I kick myself for not coming up with it sooner. But it’s now a firm summer staple in this house and I hope it becomes one in your house too. So here it is, be prepared to kick yourself too when you see what a cinch it is to make.
Ridiculously Easy & Healthy Chocolate Sauce
3 blocks of dark chocolate (I use 90% Lindt)
1 Tbl coconut oil
1/4 tsp honey
– These quantities make enough for a once off serving, so you can easily make it only as you need it. But if you’d prefer to make it ahead, then just cover the bowl with cling film and keep it at room temperature until needed. You may need to re-zap it in the microwave to get it back to a pouring consistency.
– In a heat-proof bowl add all the ingredients and put in the microwave for 10 seconds. Remove and stir well. Adding back into the microwave for a few more seconds until everything starts to melt. Just watch not to over cook it. Aim at just getting it warm enough and stirring constantly to melt the chocolate. So don’t nuke it otherwise the chocolate will split.
– If you want to get the hard chocolate cap effect then make sure that whatever you want to pour it over is nice and cold straight out the fridge.