Total Time:
15 mins
Yield:
2 cups
Cook Mode
(Keep screen awake)
Ingredients
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1 pound bittersweet chocolate, finely chopped
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1/2 cup coconut oil
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Salt
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Ice cream, for serving
Directions
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In a large microwave-safe bowl, melt the chopped chocolate with the coconut oil at high power in 20-second intervals, stirring between bursts. Stir in a generous pinch of salt and let stand at room temperature until cooled before pouring over ice cream.
© Nicole Franzen
Make Ahead
The chocolate shell can be stored at room temperature for 2 weeks.
Originally appeared: September 2015