A delicious chocolate topping for ice cream that sets hard in seconds

Ingredients

170g Milkybar White Choc Block

1 1/2 tablespoons refined coconut oil

1/2 tablespoon unrefined coconut oil

1/2 teaspoon vanilla bean paste

1/4 teaspoon finely ground sea salt

The ratio of chocolate to oil is approximately 30% by weight
Substitute milk or dark chocolate as you like
Unrefined coconut oil has a coconut flavour. Substitute refined coconut oil and leave out the vanilla bean paste for a pure chocolate flavour

Method

Break chocolate into chunks as small as possible
Place all the ingredients into a microwave safe bowl. I used a glass bowl for which I have a lid that seals airtight so I didn't have to transfer the leftovers into an airtight container for storage
Microwave on low power (30%) for 30 seconds. Remove from microwave and stir with a fork or whisk
Repeat until most of the chunks have melted. There should be enough residual heat in the mix to melt the remainder. Stir until all the chunks have melted and the mixture is smooth and runny
Allow to cool for a few minutes - if the mixture is too warm it will melt the ice cream before it has a chance to set
Spoon / pour over ice cream

For the best crunchy shell results, place the bowls of topped ice cream into the freezer for 5 minutes
Can also be used to coat pieces of fruit, eg strawberries, pineapple or banana

All the ingredients are shelf stable so the leftovers need not be refrigerated
Store in an air-tight container
Microwave on low power (30%) for 30 seconds and stir to make it smooth and runny again