Silky Honey and Chocolate Sauce

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. 



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!

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Photographer, Stylist
Baking, Cooking
Elodie is a food stylist and photographer based in Singapore. With a background in History of Art and Culinary Arts while living in France and the UK and a love for food, she has turned a passion into a job working with international and local brands (she calls hersef lucky). Her debut cookbook "Kitchen Stories" was published in 2015.
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