Would you like hot fudge with that?

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
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
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
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
Mini phyllo dough tart shell filled with chocolate sauce, with a blueberry on top
Hot Fudge Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce
Serves: ¾ pint
Ingredients
  • 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
Instructions
  1. Combine all the ingredients, except for the vanilla extract, in a medium saucepan. Cook on medium heat until boiling, whisking periodically.
  2. Once boiling, boil for one minute, whisking constantly.
  3. Remove from heat. Add the vanilla extract, whisking until completely incorporated.
  4. 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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