Makes about 1 cup
You can use refined or unrefined (or virgin) coconut oil for this recipe, but refined has a more neutral, and less coconut-y, flavor. For dipping, use the higher quantity of coconut oil for a more fluid finished product.
Ingredients
- 1 cup semisweet chocolate chips or roughly chopped semisweet chocolate
- 2 to 4 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
Directions
- Melt the chocolate, coconut oil, vanilla, and salt over a double boiler until smooth.
- Set aside and cool to room temperature, then spoon over ice cream or use to dip ice cream bars.
How long can the homemade shell be stored at room temp?
The shell will keep at room temperature for up to 2 weeks.
what am I looking for to gage how much coconut oil to add?
It’s all about your preferred texture. If you’re looking for something that’s a little fudgier, use less oil. For something a little more delicate that you can use to dip an ice cream bar, use more.
Is this what I might use to make hallow chocolate molds?
No, this will be very delicate and temperature sensitive. For a chocolate mold, you’ll want to use tempered chocolate which will set strong and shiny. Find more info about that here: https://www.ciafoodies.com/tempering-chocolate-for-homemade-candy/