50gcoconut oilimmediately hardens and creates a magic shell over the surface of the ice cream
3tsphoney
1tspsea salt or kosher salt (it isn't as harsh tasting)
Instructions
Place a small saucepan on low heat.
Pour the cream into a saucepan, followed by the rest of the ingredients. The cream is added first so the chocolate isn’t resting on the bottom of the saucepan.
Heat over low heat until the cream is just hot enough to the touch. The chocolate will have started to melt but still be in little lumps.
Remove the sauce from the heat before the chocolate has completely melted, keep stirring off the heat until the sauce is thick smooth, and glossy.
You can add ice cream to mold and freeze for 30 minutes or serve immediately over ice cream.