Basic choccie sauce
When I was a kid in rural Australia, Cottee’s chocolate topping on ice cream was a huge treat. But never Cottee’s Ice Magic, the fancy stuff that sets like hard chocolate on the cold ice cream. It always seemed to be something that was served at other people’s houses. This basic choccie sauce sets when it is poured hot onto ice cream. It’s like a little science experiment in a dessert bowl.
100g cooking chocolate, dark or milk
1 tablespoon vanilla extract or essence
A little water
40g desiccated coconut
Toast the desiccated coconut in a non-stick pan over a high heat. This is a really fast process so don’t get distracted. Once it’s a nice golden brown, take it off the heat and set aside.
Melt the chocolate and butter in a heatproof bowl over a saucepan of water. Stir constantly.
Add the vanilla extract and then enough water to get the consistency you prefer.
As soon as it’s the consistency you like, take it off the heat and pour over the ice cream immediately. Top with the toasted coconut – you’ll get a lovely Bounty Bar-in-a-bowl effect