Homemade Dessert Shell
Yields:
1
Jump to recipeThis chocolate sauce magically hardens when poured over ice cream.
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Ingredients
Original
- 8 oz. good-quality semisweet (50%–65% cacao) chocolate, chopped
- 3/4 cup refined coconut oil
Creamy Vanilla
- 6 oz. good-quality white chocolate
- 3/4 cup refined coconut oil
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
Mexican Cocoa
- 8 oz. good-quality semisweet (50%–65% cacao) chocolate, chopped
- 3/4 cup refined coconut oil
- 3/4 tsp. cayenne (ground red) pepper
- 1/2 tsp. ground cinnamon
- Pinch ground allspice
Ginger-Almond
- 8 oz. good-quality semisweet (50%–65% cacao) chocolate, chopped
- 3/4 cup refined coconut oil
- 1/2 tsp. almond extract
- 1/2 tsp. ground ginger
Directions
- Step 1In a microwave-safe medium bowl, combine chocolate and coconut oil. Microwave in 20-second intervals until melted, stirring in between. Stir in remaining ingredients, if making a variation on the original recipe. Cool completely before using. If necessary, reheat 10 to 20 seconds to remelt to pouring consistency. Store in airtight container at room temperature up to 2 weeks.
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