Basic chocolate ice cream topping

Votes: 2

Time: 35 min.
Complexity: easily
Quantity: 3/4 cup

Nutritional value per serving:

Calories 230, total fat 17 G., saturated fats 13 G., proteins 2 G., carbohydrates 17 G., fiber 1 G., cholesterol 7 mg, sodium 47 mg, sugar 15 G.

This chocolate topping quickly sets on ice cream, becoming crispy and looking just like store-bought ice cream. It's easy to make at home and can be refrigerated for several months. A key ingredient in the sauce is coconut oil. It allows the topping to set immediately upon cooling, and you can use any chocolate you like: dark, bittersweet, milk, or white. You can also mix in various flavors, extracts, and crushed freeze-dried berries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

170 g semi-sweet, white or milk chocolate, chopped
1/4 cup refined coconut oil
A pinch of fine sea salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: milk chocolate

Cooking the dish according to the recipe:

Pour a few centimeters of water into a saucepan and bring to a boil. Combine the chocolate, coconut oil, and sea salt in a medium heatproof bowl and place it on top of the saucepan (the bottom of the bowl should not touch the water). Heat over a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth, 5-10 minutes.
Remove the bowl from the double boiler and let the chocolate cool for at least 15 minutes before drizzling it over the ice cream (or you can dip the ice cream in the chocolate instead). Pour the remaining sauce into a microwave-safe container, seal tightly, and refrigerate. Can be stored for 3 months.