Chocolate Shell Ice-Cream Topping
Updated April 10, 2023
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7ounces bittersweet chocolate, chopped
- 2tablespoons virgin coconut oil
Nutritional analysis per serving (6 servings)
199 calories; 14 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.
Private Notes
Comments
IF you have leftovers.... mix rum or bourbon into it - and anytime you need a reward for being nice instead of snappy rude - eat a spoonful. :)
No need to refrigerate leftovers, in fact you should *definitely* store at room temperature (it gets hard at colder temperatures). Neither of the ingredients, chocolate or coconut oil, require refrigeration.
I put it in a squeeze-top bottle and cover the top with plastic wrap. Zap in the microwave for a *few* seconds if it becomes too hard to pour. Shake before using.
After melted and combined ADD FLAKY SEA SALT. You’re welcome.
Apologies if this has been asked/answered: has anyone tried using a brush too put the chocolate onto the ice cream, for better control?
Made as directed and wow! Had over peppermint ice cream. Everyone loved it.
I made Mark Bittman's Chocolate Truffles and decided to try dipping them to see if this recipe would work. The results were spectacular! Half rolled in cocoa powder, half dipped in chocolate shell made for a beautiful box.
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