Because sometimes, you've just got to give in to the craving...and because there really is nothing better than a homemade chocolate fudge sauce - especially when it's served over a bowl of your favourite vanilla bean ice cream.

You can't be good all the time. I can't, anyway. I do try, obviously (don't we all?), but let's be honest, that Skinny Bitch voice inside us all can be grating at times. And when that happens, sometimes it really is okay to say screw it, I'm having dessert.

This chocolate sauce is perfect for those moments - it's childish oodgy-goodginess is delightfully comforting, but its sophisticated velvety gloss reminds you that this is still a sauce for grown-ups.

What You Need

1. 1 cup semi-sweet chocolate chunks or chocolate chips (I love Ghiradelli Semi-Sweet Chocolate Chips)
2. 1/2 cup golden local honey
3. 1/4 cup half & half (you can also use double cream or heavy whipping cream, just remember it will up the cream factor - and the calories)
4. 1 tsp Pure Orange Extract

Optional: Substitute half of the half & half or cream for a single shot of dark espresso. You can also add a small amount of fresh orange zest.

What You Do

• Assemble your ingredients, then fill a medium-sized saucepan with water and place it on the stove on medium-high heat.
  
• Take a smaller saucepan and place it gently into the water in the medium saucepan so that you create a double boiler. (You must do this to avoid burning the chocolate).
  
• Place all ingredients in the smaller saucepan and stir constantly until it melts into a loose, glossy sauce. (If you prefer a looser, runnier sauce, add more half and half).
  
• Remove from heat, drizzle, pour or flood it over a bowl full of vanilla bean ice cream, and serve immediately (it goes perfectly with a strong black espresso).