Craving a touch of tropical indulgence? This coconut and chocolate sauce is pure bliss for topping your ice cream or desserts made with Ninja Creami. It's the perfect combination of the exotic sweetness of coconut and the richness of chocolate.
Ingredients :
- 200 ml of coconut milk
- 100g of dark chocolate (or milk chocolate, depending on your preference)
- 50g of sugar (adjust to your taste)
- 1 teaspoon of vanilla extract (optional)
- 1 pinch of salt
Preparation :
- Heat the coconut milk.
Gently heat the coconut milk in a small saucepan. Add the sugar and stir until dissolved. This is the perfect creamy base! - Remove
from heat and add the chopped chocolate. Let it melt gently in the coconut milk. Once melted, stir gently until you have a smooth and creamy sauce. The aroma is simply divine! - Add the vanilla and salt.
For an extra touch, you can add vanilla extract and a pinch of salt. This perfectly balances the sweetness and makes the sauce even more irresistible. - Let it thicken.
Return to low heat and simmer for about 5 minutes so the sauce thickens slightly. Don't let it reduce too much to maintain its sauce-like texture. - Chill and enjoy!
Let it cool slightly before drizzling it over your ice cream. If you're not using it right away, store it in the fridge (in an airtight container), and it will keep for up to a week!
My Personal Tip:
This coconut-chocolate sauce is absolutely perfect for swirling vanilla or coconut ice cream made with Ninja Creami. Personally, I also love using it on mango ice cream or passion fruit sorbet for an exotic sweet-chocolate contrast. And if you're a milkshake fan? Add a teaspoon to your mix for an explosion of flavor!
Here's a simple little sauce that makes all the difference in enhancing your Ninja Creami frozen creations. A real treat to try again and again!
