Chocolate Shell Ice Cream Topping
- 7 oz chocolate
- 2 tablespoons virgin coconut oil
- Chop the chocolate
- Melt chocolate over a double boiler.
- Remove from heat.
- Stir in the coconut oil until dissolved. Stir for about a minute.
- Drizzle over ice cream and wait for a few seconds and it will be hardened.
Can store at room temperature and then gently reheat to use again when you realize you didn’t get enough of it the first time.