500mls hazelnut Mylk or other non-dairy milk
1 Tbsp cocoa powder
150gms very dark chocolate (I use Whittakers 72% dark chocolate)
1/4 cup sugar
1 Tbsp tahini
*Optional for thicker sauce add 1 tsp arrowroot or cornflour with little water
Melt chocolate in a double boiler (bowl over a pot of boiling water) until runny and glossy. Put mylk, cocoa and sugar into a pot and heat till simmering, add melted chocolate and tahini and whisk until thick. Simmer for a few minutes. *Add tsp arrowroot or cornflour mixed with a little water and simmer for 2 minutes if you want a thicker sauce.
This sauce is great with ice-cream or cakes or puddings. Great to serve with apricot galette from Waitaki Orchard.