Ice Cream Topping - Magic Shell

By mariannefeldman

nytimes.com
March 1, 2011
Chocolate Shell Ice-Cream Topping
Adapted from Thomas Keller
Time: 5 minutes

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

7 ounces bittersweet chocolate, chopped
2 tablespoons virgin coconut oil.

Details

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.

Yield: 3/4 cup (good for 4 to 6 scoops).