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    Sauce: Chocolate Shell

    Source of Recipe

    From "The Perfect Scoop" by David Lebovitz

    Recipe Introduction

    "If you're looking for a 'snappy' chocolate coating for drizzling or dipping, this is your recipe. Spooned over a bowl of ice cream or over scoops in a cone, it magically turns into a hard shell. The secret ingredient is coconut oil, which can be found in well-stocked supermarkets. I prefer refined coconut oil, which doesn't have the strong flavor of virgin coconut oil, which can overwhelm the chocolate, but you can use either. Speaking of chocolate (one of my favorite subjects!), this is the place to use a high-percentage bittersweet chocolate, if you can. One that's at least 70 percent cocoa solids will provide the darkest, snappiest, crispest chocolate coating."

    List of Ingredients

    ◦ 7 ounces bittersweet chocolate, preferably 70 percent cocoa solids, coarsely chopped
    ◦ 2 tablespoons refined coconut oil

    Recipe

    Melt the chocolate and coconut oil together in a medium bowl set over a saucepan of barely simmering water, stirring until the chocolate is almost melted.

    Remove from the heat and continue to gently stir until the chocolate is melted.

    Makes ⅔ cup




    ❧ Storage:
    The chocolate shell can be stored for up to 2 weeks in the refrigerator or at room temperature. Rewarm it gently over a saucepan of simmering water.

 

 

 


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