Photo: Homemade "Magic" Chocolate Sauce with Garam Masala and Ginger Recipe
Ingredients
- 8 ounces quality dark chocolate, coarsely chopped (Do not use chocolate chips)
- 2 tablespoons coconut oil
- Kosher salt
- 1/2 teaspoon ground ginger, plus extra for sprinkling
- 1/2 teaspoon store-bought or homemade garam masala, recipe follows
- Vanilla ice cream, for serving
- Coarse sea salt for sprinkling, optional, see Cook's Note*
Directions
Fill a small saucepan a third of the way with water. Bring the water to a boil, then reduce to a low simmer. Place a glass bowl over the top of the saucepan, to create a double boiler, make sure the water does not touch the bottom of the bowl.
Add the chocolate, coconut oil and a pinch of salt. Stir until the chocolate has melted and mixture is smooth and silky.
Off the heat, add the ginger and garam masala. Stir until well combined. Allow to cool slightly and then ladle a little over a scoop of ice cream. Sprinkle lightly with coarse sea salt, if using and ginger. Wait about 30 seconds for the chocolate to harden and then enjoy!
*Cook's Note: If you don't have coarse sea salt, kosher salt will also work.
Aarti's Hot (not heavy!) Homemade Garam Masala:
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. Yield: about 1/2 cup.
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By sjhunter1
Austin, Texas
on September 14, 2011
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I wondered how chocolate sauce set on ice-cream when I was a kid, what a great secret to discover - I enjoyed the hints of ginger & garam masala in the bitter chocolate. The coconut oil had no smell or flavor that I could detect. I put a few salt crystals in the chocolate - my husband got a surprise when he tasted it! I wonder if you can make a big batch & store it, or if the melted chocolate would re-set in a storage container?
By cj_cashman_7129070
Littleton, CO
on August 28, 2011
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I always wondered how "hard shell" was made, now I know....and Love It! Quick & easy to make. Loved the hint of the flavorful garam masala and ginger spices against the bitter chocolate. Didn't taste the coconut oil too much but have not cooked with it before. Also tried the sprinkle of salt on top of the sauce for the first time and WOW! What a delightful mixture of flavors on my tongue. I stored the extra sauce in an air tight container for future use...It was so good I'm sure it won't stay in storage too long!
By jamie.yorba_5834464
San Marcos, CA
on August 27, 2011
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My husband and I felt like kids again while eating this. This is a lot of fun to eat. The chocolate really hardens, just like the "magic shell" chocolate you buy in the store, but you can choose any kind of chocolate you like to make it with! We used the darkest chocolate we could find. I like how she put her Indian spin on it by adding the garam masala and ginger. Fun and delicious!
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