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Chocolate Shell





Yields
Makes about 2 cups (serving size: 1/4 cup)




Total Time
10 mins

With a wondrous ability to instantly freeze into a crisp shell when dipped in anything cold, this coating is also amazingly easy to make. Use it for Ice Cream Tacos and the Oatmeal Cookie Ice Cream Sandwiches. Use any extra as a dip for frozen bananas or cold strawberries.

This recipe goes with: Oatmeal Cookie Ice Cream SandwichesIce Cream Tacos

 8 ounces bittersweet chocolate, chopped
 3/4 cup refined coconut oil*
 6 tablespoons light or dark corn syrup
Step 1
1

Fill a medium saucepan with 1 in. water and bring to a simmer. Combine chocolate, coconut oil, and corn syrup in a medium bowl and nest into saucepan, making sure bottom of bowl doesn't touch simmering water. Heat, stirring occasionally, until chocolate melts and mixture is well combined.

Step 2
2

Remove from heat and let cool completely.

*You can also use unrefined (virgin) coconut oil, but it has a stronger coconutty flavor.

Make ahead: Up to 1 month, stored at room temperature in a lidded container (ingredients are shelf-stable; plus, chilling affects the texture). To liquefy again, microwave 15 seconds, then stir well.

Nutrition Facts

Servings Makes about 2 cups (serving size: 1/4 cup)


Amount Per Serving
Calories 368Calories from Fat 77
% Daily Value *
Total Fat 32g50%

Saturated Fat 26g130%
Cholesterol 0.0mg0%
Sodium 10mg1%
Total Carbohydrate 27g9%

Dietary Fiber 2g8%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.