2-Ingredient Chocolate Sauce
Confession time. Prior to this blog, I had a website solely dedicated to gluten-free recipes. A little more than a hundred recipes had been published.
During the process of acquiring a new website, decided not to transfer old blog information. Something about starting from scratch can be so enticing. Difficult, but nevertheless new. And with new sometimes comes the illusion the grass may be slightly greener on the other side.
Before shutting down and deleting the old blog completely, which would have irrevocably erased all recipes according to the fine print, I copied a good many recipes for future use. This recipe is one of my older recipes. From sometime in early 2018 to be more exact. I know this because one of the photographs of chocolate sauce drizzling onto vanilla ice cream won second place in a national photography contest in the autumn of 2018.
With all the old recipes, and desiring to post new recipes, I have decided to create a gluten-free and vegan sweet treat e-book to showcase older recipes, which may take months to complete. But hopefully the end product will inspire others to embark on the adventure of baking and creating food from scratch. Homemade food is always better in my opinion.
So, here is a chocolate sauce recipe that is super easy to make and is a serious weapon (was looking up a synonym for weapon and found stiletto… who knew stiletto, a synonym for knife, has another meaning besides high heels!?) in your cooking repertoire, because you can add it to most anything. I do recommend making this when you are going to use it, because sauce will harden once refrigerated. If chocolate sauce should harden before use, reheat on lowest temperature until melted.
Chocolate firms naturally over ice cream to create a hardened chocolate layer. Can use to make chocolate covered strawberries. Dip strawberries into chocolate, place in refrigerator on parchment paper to harden, and dip again if desiring a second layer. Use atop desserts, cakes, etc. This is such a versatile and useful recipe! Good luck, and hope you enjoy.
2-Ingredient Chocolate Sauce
Adrienne H./ andsoirise.com| August 2019
- prep time: 4 minutes
- cook time: 4 minutes
- total time: 8-10 minutes
- 3 T. coconut oil (I prefer using unrefined)
- 1-1.4 oz. dark chocolate bar of choice (I like around 70-80% cacao/cacoa)
- In small sauce pan over stove on lowest heat, add coconut oil to melt. While waiting for coconut oil to melt is a good time to break chocolate bar into pieces. Once melted, turn off temperature. Add chocolate pieces and let sit for thirty seconds to one minutes for the chocolate to naturally melt a bit.
- Stir ingredients together. Coconut oil and chocolate bar should blend. If the chocolate is not melting, place back on stove and heat on lowest temperature once again. Do not leave long. Only leave long enough for chocolate to melt, stirring occasionally while melting.
- Remove from stove eye and stir ingredients together. If left out or placed in fridge, the sauce will harden naturally. If the sauce does harden too much, place back on stove on lowest heat until melted. Let cool a minute or two prior to using. Note: Will definitely want to cool a minute or two prior to adding to ice cream.