I must be the millionth person to post a version of this recipe online.
I must also be one of the worst drizzlers on the internet. I even sacrificed a relatively fancy jug (which will never be the same again) for the cause with little effect.
You can get quite fancy with this recipe if you like. Orange or ginger chocolate would be pretty amazing. Chunks of crystallised ginger or some chopped nuts would be epic.
I do like this salted version though. There's a great balance between the richness of the chocolate, the sweetness of the vanilla ice cream and the saltiness of the fleur de sel. The contrast between the salt and the ice cream is really interesting too; the salt has a warmth to it that I'd never really noticed before but which works perfectly with the cold.
Adapted from The Accidental Vegetarian
Yield: Serves 6
- 100g (4 oz) good quality dark chocolate
- 60g (1/4 cup) coconut oil*
- 1 teaspoon fleur de sel or sea salt
- Put all your ingredients in a microwaveable bowl and microwave on a low heat for a couple of minutes, stirring every 20 seconds or so until melted.
- Pour over ice cream and watch it work its magic!
- The magic shell should stay liquid at room temperature but if it hardens, just gently warm it up until it melts a bit.
* The only (ridiculously expensive) coconut oil I could find was unrefined which has a slight coconut flavour. If you use refined coconut oil, you shouldn't get much of a coconut hit at all.