It would be cruel of me not to share my latest chocolate triumph with you! This fabulous little dessert accompaniment was born out of a desire to kick our devotion to Ice-Magic. I know, I know, it’s terribly daggy and really rather disgusting.
If you live in Australia, Ice Magic is one of those items that I think nearly every household had, at least for a while (if you’re in the US, I believe it’s called Magic Shell). There was a huge surge of popularity for this product in the late eighties and early nineties, particularly after this ad campaign. As a kid, this stuff was gold! And rather embarrassingly, as an adult I’m still addicted (so is the husband).
I was lamenting to my good friend Jen the other week, who is a raw chef extraordinaire and a font of nutritional knowledge, about my disgustingly ridiculous ice-cream habits. I’m pretty sure the conversation went like this:
Me: “I’ve been slowly replacing all processed foods, but you know what I’m really struggling to throw out?” Jen: “What?” Me: “Ice Magic” Jen: “HAHAHAHAHAHAHAHA!! Oh Amie, that is disgusting. There’s nothing good in that.” Me: “I know, I know. I tastes sooooooo damn good though! I’m addicted to it!” Jen: “You could make your own. Try organic raw cacao, coconut oil and agave.” Me: “That's genius! Chris will never go for it...”
Talk about a light bulb moment! I feel like such an idiot for not thinking of that myself! I have those ingredients in my pantry all the time! Serious face-palm moment! Thanks Jen - you are my hero!
Real Chocolate Sauce - Serves 2-4 (depending on how indulgent you are)
- 42g, or 20 buttons of raw cacao butter (or coconut oil as per Jen’s suggestion)
- 2-4 tablespoons of raw cacao powder
- 6 teaspoons of organic agave syrup
- Very slowly melt your cacao butter - treat it like chocolate. I do it in the microwave in a Pyrex jug for three 30-second intervals, stirring in between. You could also do this in a double boiler. I find the residual heat of the jug and constant stirring will melt the butter very quickly. (Remove from stove if your using a double boiler).
- Add in your cacao powder - you can add a tablespoon at a time and taste in between. I find 4 tablespoons makes a rich dark chocolate, and 2 is a little softer on the palette.
- Add in your agave syrup, stirring quickly. The sauce will start to thicken quickly. Taste to see if you would like it sweeter or if it needs more cacao.
- Pour over your ice-cream, it should set within 30-60 seconds.
- Store your Real Chocolate Sauce in a glass jar in the pantry. It will set into chocolate once it’s cooled. To use it again, gently heat in the microwave or over a double boiler. Treat it like chocolate - it will burn if you heat it too quickly. I use a wide mouth jar so I can stir with a spoon.
Using coconut oil rather then cacao butter will make it a runnier thin sauce and it will take much less time to heat. You could also add a pinch of salt or chili powder if you want a slightly sharper flavor. Enjoy!