Click to Print This Page

Honey Hot Fudge Sauce
Serves 12 (1½ Cups)

Coconut milk makes a great replacement for cream with half the fat and calories. For even lower fat content, use lite coconut milk.

¾ cup unsweetened coconut milk + ¼ cup, as needed to thin
¼ cup unsweetened cocoa powder
½ cup honey or agave nectar
⅛ teaspoon finely ground sea salt
2 ounces unsweetened baker’s chocolate, coarsely chopped
1 teaspoon pure vanilla extract

1. Combine coconut milk, unsweetened cocoa powder, honey or agave nectar and salt. Bring to a boil over medium heat, whisking constantly until mixture is hot and smooth.
2. Remove from heat. Add chocolate and vanilla and whisk until smooth. Add additional honey or agave, to taste. If too thick, add additional coconut milk 1 tablespoon at a time.
3. Let stand for 5 to 10 minutes and serve. Or allow to cool, cover and refrigerate. Gently warm leftover sauce over very low heat, stirring periodically. If too thick, add 1 or 2 tablespoons additional coconut milk.
   

TIP For lower sugar content, use ¼ to ⅓ cup honey or agave nectar with ¼ teaspoon pure stevia extract powder or ½ teaspoon clear stevia liquid.

Variations

Peppermint Honey Hot Fudge Sauce

For Peppermint Honey Hot Fudge Sauce, add ¼ teaspoon peppermint extract or natural peppermint flavoring along with vanilla. Or add 1 tablespoon crème de menthe.

Honey Hot Fudge Sauce à l'Orange

For Honey Hot Fudge Sauce à l’Orange, add 1½ tablespoons minced or finely grated orange zest and/or 1½ tablespoons orange liqueur along with vanilla.

Recipes adapted with permission from The Ice Dream Cookbook (Planetary Press), by Rachel Albert-Matesz.