This recipe is extremely easy and can be ready in a jiff. If you don’t have a double boiler, you can make this in the oven or the microwave. Be warned: Your bowl or saucepan must be bone dry before you put the chips in or the sauce will break—a not-exactly technical term for separating into a lumpy mess. If, after you’re finished dipping your donut, you have a little extra, simply cover the bowl with plastic wrap and store at room temperature. As a rule of thumb, this recipe will keep for 5 days. The sauce is shown here topping a Plain Cake Donut (page 120) with stripes of Vanilla Icing (page 127).
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
For the Double Boiler
Step 1
Fill the bottom of a double boiler with water, set it over low heat, and bring the water to a gentle simmer. Add the chips and when they start to become shiny, stir until they are completely melted. Remove from the heat, add the coconut oil and salt, and stir until thoroughly combined.
For the Microwave
Step 2
Place the chocolate chips in a small microwave-safe bowl and heat at 50 percent power for 30 seconds. Stir. Continue heating and stirring in 15-second intervals until the chips are melted. Add the coconut oil and salt and stir until thoroughly combined.
For the Oven
Step 3
Preheat the oven to 325°F. Place the chips in a small stainless-steel bowl and place in the oven for 5 minutes, or until they are shiny. Remove from the oven and stir until the chips are completely melted. Add the coconut oil and salt and continue stirring until thoroughly combined.
