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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Ice Cream Shell Recipe

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This recipe for Chocolate Ice Cream Shell is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ teaspoon vanilla
⅛ teaspoons espresso powder
Pinch salt
4 ounces semi-sweet chocolate, chopped
⅓ cups coconut oil
1 teaspoon cocoa powder
Directions:
Directions:
Stir the vanilla, espresso powder, and salt together in a small bowl until espresso dissolves. Microwave chocolate and coconut oil in a medium bowl for 2 to 4 minutes on 50% power, stirring occasionally and continuing only until the chocolate melts. Whisk in the vanilla mixture and cocoa until combined. Let cool to room temperature, about 30 minutes, before using. Chocolate shell can be stored at room temperature in an airtight container for at least 2 months. Gently reheat, 1 to 2 minutes in the microwave, to make it pourable.

 

 

 

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