by Shoshana Ohriner, Couldn'tBeParve.com
This thin chocolate sauce hardens instantly when it hits cold ice cream making a hard chocolate shell on the ice cream.
6 oz refined coconut oil
9 oz good quality chocolate, coarsely chopped
Place the coconut oil, chocolate and salt in the top of a double boiler and heat, stirring occasionally, until the chocolate is almost melted. The chocolate mixture can also be melted in the microwave at 50% power. Remove from the heat and stir until completely melted.
The magic shell can be stored at room temperature. If it hardens rewarm it for 30 seconds in the microwave at 70% power.
This magic shell is open to a wide variety of variations. The chocolate can be flavored with any oil based flavoring oils, such as orange or peppermint. To make a chocolate coconut flavored shell use unrefined coconut oil in place of the refined coconut oil.
Recipes: Desserts, Chocolate Sauce, Parve or Dairy, Kosher