What doesn’t chocolate make better? Coffee. Milk. Ice cream. Cookies. Cake. Strawberries. Heck, I bet even pickles are an orgasmic eating experience when drenched in chocolate sauce. Maybe I’ll try that later this summer when the cucumbers actually come in… Just like bacon, chocolate improves just about anything.
Cubes of pound cake, drizzled with hot fudge sauce
But it’s not always convenient to add it. Bars of chocolate don’t work too well in your milk. And while shaved chocolate may look really classy on your cake, it tastes so much better when it’s applied more evenly. That’s why we have frosting. And chocolate sauce.
Mmm… chocolate sauce. I could eat this straight from the jar. Don’t mind if I do! If you’ve seen the giveaway I’m hosting for Tropical Traditions Gold Label Standard Coconut Oil, then you’ll be happy to know you can use that coconut oil to make this sauce. Because I knew you’d need a little more inspiration, just in case you haven’t used coconut oil before. It gives the sauce a hint of coconut flavor which melds nicely with the cocoa.
Mini phyllo dough tart shells filled with chocolate sauce, with a blueberry on top
My intent was to use it to make a mock Mocha Coconut Frapp, but I haven’t quite gotten my ratios right on that yet. That doesn’t mean I should hold back the awesomeness that is this hot fudge sauce from you, though! Make a batch and enjoy it this weekend! You’ll find it pairs well with so many things, you won’t be able to stop eating it. Perfect for picnic fun and family get-togethers.
Green Mountain Coffee Fair Trade Island Coconut with hot fudge sauce
Mini phyllo dough tart shell filled with chocolate sauce, with a blueberry on top
- ½ cup turbinado sugar (Sugar in the Raw)
- ½ cup natural cocoa powder (I used Trader Joe’s)
- ¾ cup heavy cream
- 4 Tbsp salted butter (I used Kerrygold–yum!)
- 2 Tbsp coconut oil
- 1½ tsp vanilla extract
- Combine all the ingredients, except for the vanilla extract, in a medium saucepan. Cook on medium heat until boiling, whisking periodically.
- Once boiling, boil for one minute, whisking constantly.
- Remove from heat. Add the vanilla extract, whisking until completely incorporated.
- Allow to cool before storing. You can store this in the fridge in a covered jar for up to one month. Remove the top and microwave for 20-40 seconds to soften for use.
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Sanjeeta kk
2 July, 2011 at 1:45 pm (UTC -4) Link to this comment
I love that mini creations..they look so lovely with fizzy curls! And the sauce..ooomp…gorgeous. Happy to follow your tweet and come down to this beautiful space.
The Poet Herself
2 July, 2011 at 7:37 pm (UTC -4) Link to this comment
Thanks for stopping by!
I love easy stuff and once you have this chocolate sauce made (which is really easy, too), there are so many nice touches you can make without much effort. 
Casey
3 July, 2011 at 12:10 pm (UTC -4) Link to this comment
Yum! I’ve never thought of making my own hot fudge sauce, looks dee-lish!!
The Poet Herself
3 July, 2011 at 12:14 pm (UTC -4) Link to this comment
It’s so easy, you’ll wonder why you ever bought it before!
Erin @ The Speckled Palate
3 July, 2011 at 1:24 pm (UTC -4) Link to this comment
I wish I hadn’t gone ahead and made hot fudge sauce last week because this recipe sounds like exactly what we need at our home.
Hot fudge – and chocolate, in general – makes everything better.
Annapet
4 July, 2011 at 11:58 pm (UTC -4) Link to this comment
I gravitate towards heavy cream
! We’re having desserts anyhow, so go for it, I say.
Thanks for sharing.
Sasa
5 July, 2011 at 4:09 am (UTC -4) Link to this comment
I’m housesitting and the other day when I was too lazy to go out I may have eaten hot fudge sauce on toast… *^_^*
Tuesday Grab Bag of Links … | The Pretense of Knowledge
5 July, 2011 at 4:01 am (UTC -4) Link to this comment
[...] Would you like hot fudge with that? Watermelon-Infused Tequila Watermelon Margaritas! s’mores mousse tart Stillhouse Moonshine: The [...]