A versatile chocolate concoction that can be used drizzled over ice cream or as frosting to a cake. Using honey instead of sugar makes it a little healthier but nonetheless super delicious.
Silky Honey and Chocolate Sauce
70 g of unsalted butter, cubed
60 ml of water
1 tbsp of a good quality honey
140 g of a good quality dark chocolate for baking, broken into small pieces
Heat the butter and water in a medium saucepan. As soon as they start boiling, take off the heat, add the honey and stir.
Add the chocolate pieces and stir once again. Let the chocolate slowly melt without stirring.
Once the chocolate is melted, stir delicately and briefly. Repeat every 5 minutes or so until the sauce has thickened a little and has the consistency you are after.
Drizzle over ice cream or let it sit even longer to frost a cake. Or simply eat it with a spoon, unceremoniously.
* This recipe is inspired by Nigella Lawson, so it is guaranteed to be good!