Sunday, June 23, 2013

Chocolate Coconut Shell for Ice Cream

This is an incredibly easy and delicious recipe I got from Aunt Becky.  I got the coconut oil from Aunt Gina, who got it at Costco.  

You really won't believe how simple this is.  After it is melted together, you just pack ice cream onto a cone and dip it carefully!  Or you can spoon it over ice cream in a bowl.  Or just eat it with a spoon.  There's no judgement here at all.  You can see I used just the right amount of chocolate, it's pooling at the bottom of my very precariously top-heavy cone.

I made 1 batch, covered 4 ice cream cones with it, ate a couple spoonfuls, and still had almost a whole pint of chocolate leftover!  Don't forget to store this in the refrigerator and reheat as necessary.  

Becky uses a microwave, I used a saucepan, it's all good.  I had some Guittard Extra Dark Chocolate Chips in the cupboard, so that's what I used.  Becky told me she uses fancy chocolate sometimes, but usually semi-sweet or dark chips.  I was dreaming of that 11 pounds of gianduja I had once upon a time...might be time to order that again!  (and follow the link, if only to read my story!  Don't worry, I have an email in to the company, asking how I can get more since it didn't come up on a search)

Chocolate Coconut Shell
1/2 cup coconut oil
1-1/4 to 1-1/2 cup chocolate chips (guess which one I used?) 

Gently melt and stir together in microwave or saucepan.  Cool slightly, then dip solidly formed ice cream cones or spoon over ice cream.

Store in a jar in the refrigerator, if you can make it last that long.

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