- 1 pound bittersweet chocolate, finely chopped
- 1/2 cup coconut oil
- Ice cream, for serving
How to make this recipe
- 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.
The chocolate shell can be stored at room temperature for 2 weeks.