CHOCOLATE SHELL - SNAPPY IN SECONDS
This pourable chocolate firms quickly when it makes contact with anything cold and keep its structure well. Meaning, it won’t melt in your hands when you pick it up! This makes it the perfect for not only giving your scoops a snappy chocolate dome but as a crispy shell for making Klondike Bar style ice cream (and sorbet!) squares.
The best part? There is literally ONE step. Perfect when it’s too hot to stay in the kitchen for long, making this a Summer classic.
Enjoy!!
Ingredients
7 Ounces of Chocolate (200 grams)
2 Tablespoons of Coconut Oil (refined if you want a neutral taste*) (1 fluid ounce / 33 mL / 30 grams)
Tools:
Double Boiler (or Heavy Bottom Pot with a Heat-proof Bowl Large Enough to Sit Over It)
Whisk
Spatula
Instructions:
{ Begin these steps a half hour before you would like to use the sauce }
In a double boiler, melt the chocolate and coconut oil together. Once melted, remove from the heat entirely to allow to come to room temperature.
To serve simply drizzle over the top of ice cream or dip frozen ice cream shapes into the bowl and set aside on parchment paper to harden before serving.
Chocolate Shell - Snappy In Seconds
Laura | May 2020
Prep time: 5 minutes
Cooking time: 5 - 8 minutes
Resting time: 20 minutes
Total time: ~ 30 minutes
Level of Skill: Easy
Ingredients:
- 7 Ounces of Chocolate (200 grams)
- 2 Tablespoons of Coconut Oil (refined if you want a neutral taste*) (1 fluid ounce / 33 mL / 30 grams)
Instructions:
{Begin these steps a half hour before you would like to use the sauce }
- In a double boiler, melt the chocolate and coconut oil together. Once melted, remove from the heat entirely to allow to come to room temperature.
Nutrition:
(per Tablespoon)
Servings: 16 Tablespoons (1 cup)(240 mL)
Fat: 6.4 grams
Calories: 86
Nutrition estimated by Happyforks.com