Remember that gorgeous chocolate peanut butter cheesecake I made for my husband’s birthday a couple of weeks back? The top layer of that cheesecake, the smooth and creamy chocolate ganache layer, used sweet condensed coconut milk and when I used the 85 grams needed for the cake, I was left with the remainder of the sweet condensed coconut milk can – all smooth and beautiful, just waiting to be used. What to do, what to do, I thought? And then, luckily, inspiration struck and this gorgeous two ingredient chocolate fudge sauce was born.
And thank goodness, because if you are looking for a chocolate fudge sauce recipe which is supremely easy to make but tastes devilishly good – well, you just can’t walk past this one. That’s because this beauty only needs two ingredients and five minutes of your time to make – and then, HEAVEN.
Is this chocolate fudge sauce healthy?
Ummm, not really. I mean, it doesn’t have any added sugar or corn syrup or any added sweetener of any kind, but there is added cane sugar in the sweet condensed coconut milk I used (it had nearly 60g of cane sugar in 100g but yours might be different) and the chocolate chips you’re using might also contain sugar.
That said, it is dairy free (as long as your chocolate is also dairy free), nut free, egg free, flour and gluten free and, if you use dark chocolate (70–85% cocoa content), you’ll be getting some great antioxidants, fiber and a bunch of minerals (iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium) which sounds pretty amazing to me.
So, in summary, if you’re craving something sweet, you could do a lot worse than this gorgeously smooth fudge sauce. Just don’t eat the whole jar in one sitting and you’ll be fine (I know, it might be a lot to ask in the current circumstances – just look at that drip!).
What exactly is sweet condensed coconut milk?
Great question. It’s basically a natural dairy free alternative to traditional condensed milk.
At its simplest, sweet condensed coconut milk is made out of coconut milk and sugar – basically you mix these two ingredients in a saucepan, dissolve the sugar over a medium heat and simmer the mixture over medium-low heat for 40-45 minutes until the mixture thickens and resemble thick custard. Easy, right? So, yes, you can make it at home if you can’t find it at the shops but it’s usually in the same section as tinned coconut milk and coconut cream (at least where I shop).
The advantage of making your own sweet condensed coconut milk is that you might be able to make it with maple syrup or a natural sweetener (stevia or mankfruit) rather than caster or cane sugar, which will decrease the sugar content even further (but make it no less delicious, I bet). If you do try it, let me know!
But, if you have already bought some because you were going to make my cheesecake (or for another good reason – apparently it’s good in coffee) and now you have some left over, this is a fantastic way to use it up.
How easy is it to make this chocolate fudge sauce?
So very easy. Like I said, you only need two ingredients (sweet condensed coconut milk and chocolate) and you basically melt them together. It will take five minutes of your time tops, I promise. (And who doesn’t have five minutes to make this, right?!).
You may wonder how different this is to the chocolate ganache I made for my chocolate peanut butter cheesecake. I simply tweaked the ratio (more milk, less chocolate) so that it wouldn’t set hard but stay creamy at room temperature (it will set in the fridge but it is easily re-heated).
That said, it is best stored in the fridge but if you’re sitting on the couch, say, watching Netflix and you feel a bit of a hankering for something sweet, this will stay nice and smooth in your hot little hands. It’s also perfect for sundaes, brownies, ice-cream, pancakes, crepes or whatever else you love to top or fill with chocolate fudge sauce…. or, err, random spoon dips as you walk past the fridge.. every. three. minutes. Enjoy!
Two ingredient chocolate fudge sauce [no added sugar]
- 230 ml sweet condensed coconut milk
- 150 g chocolate chips (preferably dark but feel free to substitute your favourite kind)
- Pop both ingredients into a small heavy bottomed pan and place onto your stove over the lowest heat possible.
- Slowly melt both over low heat, stirring occasionally, until completely melted.
- Let cool slightly and pour into a glass jar.
- Store in the fridge – it should be fine for at least 2 weeks.
If you love your chocolate fudge sauce hot, just pop it in the microwave and re-heat slowly at 80% power in 30 second increments, stirring after each increment, until it’s back to being smooth and runny again.