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Ingredients
- 8 ounces (25o grams) semi or bittersweet chocolate, chopped (obviously, the higher the quality of your chocolate the better, but I’ve used regular old chocolate chips too, and they work perfectly – you can even use dairy-free chips!)
- 1 cup (200 grams) coconut oil
- 1/2 cup (125 grams) light corn syrup
Preparation
Step 1
Combine your ingredients in a heatproof bowl set over a pan of barely simmering water, stirring till completely melted and emulsified (you can use your microwave too – work in 15 second increments at half power).
To use: Pour over ice cream or, if working with cones and pops, dip them right in. Let the shell harden before eating – this takes about 30 seconds, during which time you’ll see the shell go from a glossy to matte finish, as shown in the photos above.
To store: This keeps for months, tightly covered at room temperature. Just give it a stir prior to using (if crystals form over time, a quick zap in the microwave will fix it right up).