Photo: Johnny Miller

Makes about 4 cups


  • 18 ounces dark chocolate (70 percent cacao), chopped
  • 9 ounces milk chocolate, chopped
  • 3/4 cup heavy cream
  • 6 Tbsp. coconut oil


Active time: 10 minutes
Total time: 1 hour

In a small saucepan, cook dark chocolate, milk chocolate, and heavy cream over medium-low heat, stirring constantly, until smooth, 3 to 4 minutes. Remove from heat, stir in oil, and set aside to let cool to room temperature. Serve immediately or transfer to jars and refrigerate for up to 2 weeks. When ready to serve, reheat gently in a small saucepan and pour over pound cake or ice cream. (If poured over ice cream, wait 30 seconds and the sauce becomes a hard shell to crack open with your spoon.)

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