Magic Chocolate Ice Cream Shell

By Vegiegail

Ingredients

• 7 oz/198g dark chocolate (68-70%), finely chopped
• 2 Tbsp/30 ml mild tasting coconut oil, melted or extra-virgin olive oil
• 1/2 tsp pure vanilla extract

Preparation

Step 1

Place chocolate in a small heatproof bowl and set in a saucepan of very hot water over lowest heat. Allow the chocolate to melt undisturbed until about two-thirds is melted.

Remove the saucepan from the heat and stir with a silicone spatula until all the chocolate is melted. Stir the oil into the chocolate until incorporated. Add the vanilla.

Keep the shell in liquid form until ready to pour over the ice cream—do not refrigerate! The liquid chocolate will transform the sauce into a firm chocolate shll within a few seconds of touching ice cream and turn matte when it hardens.