Every Christmas Eve, we gather at my sister Sarah and brother-in-law Colin S’s home in New Jersey. It’s a cozy, festive tradition anchored by a dessert that’s as nostalgic as it is delicious: homemade vanilla ice cream topped with this rich, velvety chocolate sauce and a generous sprinkle of crushed candy canes (with help from our nephews and niece). It’s one of my dad’s favorite combinations and I love that the youngest generation enjoys it too.
The sauce itself? Ridiculously easy. It’s just the right kind of dark chocolate—not too bitter, not too sweet—thanks to Ghirardelli Bittersweet 60% Cacao Baking Chips, which I always have in the pantry. The beauty of this sauce is that it appeals to everyone, from our niece and nephews to the adults.
The Christmas Eve routine is delightfully consistent. I prep the vanilla ice cream base ahead of time, pack it up, and churn/freeze it at their house. Then comes the candy cane smashing: Owen, Carter and Margaret put them in a bag, grab a mallet, and take turns smashing them into small pieces. The result? Creamy vanilla ice cream, still-chunky crushed peppermint, and this warm, glossy chocolate sauce drizzled over the top.
Of course, this sauce isn’t just for Christmas. It’s good on any ice cream, at any time, for any reason. Keep the candy canes for the holiday version, or skip them altogether. Even store-bought vanilla ice cream is transformed by this simple sauce.
It’s easy, fun, and irresistibly tasty. Just like the best traditions.
Tip: I like to pour the sauce into a 16-ounce Ball Mason jar (or 32-ounce if I’m doubling the recipe)—it travels well and reheats easily in the microwave, with plenty of room for stirring.
Dark Chocolate Sauce
Ingredients
- 1 cup 6 ounces dark chocolate chips (60 to 70%) (see Notes)
- 2/3 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1/2 teaspoon flaky sea salt such as Maldon
Instructions
- Place the chocolate chips in a small heat-proof bowl.
- In a small saucepan, combine heavy cream and vanilla and heat on medium-low until small bubbles appear at the edges of the pan.
- Pour the hot cream mixture over the chocolate chips.
- Stir with a fork until the chocolate is melted and the mixture is smooth.
- Crush the flaky sea salt with your fingers and stir into the chocolate mixture.
- Cover the bowl until ready to serve (see Notes). The sauce can be made 2 days in advance. It keeps chilled for 2 weeks.
- Before serving, heat in the microwave in 15 second increments, stirring in between, until warm (not hot) and easier to drizzle.
Notes
- I use Ghirardelli Bittersweet 60% Cacao Baking Chips.
- You can transfer the sauce to a 16-ounce Ball Mason jar (or 32-ounce if I’m doubling the recipe) which is safe for heating in the microwave.
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