This sauce is good hot on your ice cream or other dessert, but it's amazing chilled eaten right out of the container or spread on toast or pancakes. I didn't try this, but I think it would work. Make sauce and chill until solid. Dust hands with cocoa. Roll by the teaspoon or tablespoon in hands until rounded, roll in additional cocoa until covered. Keep chilled until serving. Quick, chocolate-fig truffles! (You could even get fancy and slice a dried fig almost in half, stuff with a truffle and serve like that. You know I think I have to whip up another batch!)
Hot Chocolate Fig Sauce with Sea Salt
Makes 1 cup
1/4 cup fig preserves
1/2 cup non-dairy vanilla ice cream
4 oz. vegan semisweet or bittersweet chocolate, chopped
1/4 tsp. finely ground sea salt
Put fig preserves in pot on low heat. Stir until syrupy. Add ice cream and chocolate. Stir until melted and smooth. Stir in salt.
Chocolate Fig Sundaes: For each serving, drizzle 2-3 Tbs. of warm sauce over 1/2 cup of non-dairy vanilla ice cream. Garnish with sliced fresh figs.