Homemade chocolate shell


  • 8 ounces bittersweet chocolate, chips or chopped
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract*

  • Method: 

    In the top of a double boiler, combine chocolate and coconut oil and place over simmering water. Cook, stirring occasionally, until smooth and melted, 4 to 5 minutes. Let cool to room temperature, stir in vanilla and spoon over servings of ice cream. Store in an airtight jar or bottle (a squeeze bottle works well) at room temperature for up to 1 week, or refrigerate for several months. If the sauce hardens (it will definitely harden in the refrigerator and may also in your cabinet), place the jar or bottle in a bowl of hot water until it liquefies again, 10 to 20 minutes. 

    *For a twist on the flavor, swap the vanilla extract for 1/2 teaspoon garam masala or 1/2 teaspoon ancho or chipotle chile powder.
    More Info: 
    PER SERVING:Serving size: 1 tablespoon90 calories (70 from fat)8g total fat4.5g saturated fat,0mg cholesterol0mg sodium7g carbohydrate (1g dietary fiber5g sugar)1g protein

No comments:


Flag Counter