1 cup of your favorite semisweet chocolate chips or chopped pieces of your favorite chocolate
1/2 cup coconut oil (both refined and unrefined work, though the latter may give your sauce a slight coconut flavor)
1. To make in the microwave: Combine the chocolate chips and coconut oil in a microwave-safe bowl and melt on high power in 15- to 20-second intervals, mixing between each interval, until the chocolate is 85 percent melted. Remove the bowl from the microwave and use a fork or whisk to stir—this will complete the melting process.
To make on the stovetop: Combine the chocolate chips and coconut oil in a small saucepan set over medium heat. Cook until the mixture is 85 percent melted, whisking every 30 seconds or so. Remove the pot from the heat and continue to stir until completely melted.
2. Allow the sauce to cool slightly before using. To store: Pour the sauce into a glass jar or storage
container, seal, and keep at room temperature. If the sauce hardens and your container is microwave safe, place it in the microwave and heat for a few seconds at a time until it loosens. Alternatively, place the container in a warm water bath until it liquefies. This will keep for up to 2 weeks.
Keywords: dessert, ice cream, chocolate