Instantly hardening chocolate sauce for ice cream

1. Chop the chocolate into rough pieces and put into the blender jug with the coconut oil.
2. With the measuring beaker in place, chop for 10 seconds/speed setting 7.
3. Scrape the mixture down the inside of the blender jug using the spatula and, with the measuring beaker in place, melt for 7 minutes/speed setting 2/45 °C.
4. If the chocolate is not entirely melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 1 minute 30 seconds/speed setting 1/45 °C.
5. Pour the chocolate sauce directly over scoops of ice cream of your choice. It will harden immediately.

TIPS

If this is for adults only, you could add 2 drops of rum flavouring to the sauce.

The sauce should be used immediately. Store leftovers in a jar, close and reheat when required. It will keep for 2 weeks.