Chocolate has been a part of my life for as long as I can remember. I’m one of those weird people who is non-descriminate when it comes to chocolate, too. I like dark, milk, white, with nuts, without nuts, in drinks, on ice cream, over strawberries, or just about any other way you can enjoy it. And don’t even get me started on cakes, candies, cookies, and icing!
Hi, my name is Wendy, and I’m a chocaholic. (Is there a support group for this?)
Anyway, we have this local ice cream shop that has my favorite ice cream treat on their menu. It’s basically scooped ice cream in a variety of flavors dipped in a hard-shell coating of chocolate. My favorite flavors are the buttered pecan and black cherry. They are to-die-for good. I love these things so much, that I can scarcely drive past one of the shop’s locations without stopping to buy some (and I may or may not purposely drive by one for this explicit reason).
One day, as I was perusing the internet, I discovered there was such a thing as homemade chocolate topping that hardens on ice cream – and it’s incredibly simple. I was so excited, I had to try it for myself. Now, maybe you’ve already come across this magical recipe for chocolate-y goodness and I’m just crazy late to the game (I don’t often stay on top of trends, so this may be likely). Either way, I feel it is my duty as a chocaholic to share in my addiction fabulous finding so that all the world can enjoy its glorious wonder.
Chocolate Hard-Shell Topping
Ingredients:
- 1 Tbs. Coconut oil (refined if you don’t want a coconut flavor)
- 2 Tbs. Chocolate, chopped (any variety, any brand – I prefer semi-sweet morsels)
What to do:
- Melt chocolate using a double-boiler or by heating in 30-second intervals in the microwave, stirring between intervals. Remove from heat after chocolate has melted.
- Stir in coconut oil until melted and well-blended.
- Pour over your favorite ice cream flavor and enjoy!
You can scale this recipe by using the general 2-to-1 ratio of coconut oil to chocolate. I find the above recipe is good for 2-4 bowls of ice cream, depending on how much coating you prefer.
This is the part where I tell you I never measure my coconut oil or my chocolate chips. (Yikes, I know!) The point is, you can totally just wing it, and it’ll be fine. The main thing to consider here is that coconut oil solidifies at just below 76 degrees, so even if you flub the ratio, your topping will still harden once it makes contact with the ice cream.
Finally, there are endless possibilities for experimentation using this recipe. There are a variety of flavored morsels you could try – white chocolate, butterscotch, mint chocolate, etc. Or, you could simply add your own flavorings to your favorite chocolate!
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