Chocolate Cold Snap Topping

Makes: Almost 1 cup/222 ml/232 grams

A crisp, paper-thin shell of bittersweet chocolate can be an enticing adornment to many flavors of ice cream, from dulce de leche to chocolate to black raspberry. There is something very pleasing about cracking through the fine coating and into the creamy ice cream.

dark chocolate, preferably 62% cacao, coarsely chopped	128 grams (4.5 ounces)	about ¾ cup
coconut oil or neutral-tasting vegetable oil (see Scoops)	104 grams	½ cup (118 ml)

1) In a 2 cup/473 ml glass measure with a spout, combine the chopped chocolate and coconut oil. In a microwave, stirring with a silicone spatula every 15 seconds, heat the chocolate and coconut oil until completely melted and smoothly combined. (Alternatively, heat the chocolate in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the upper container touch the water.)

2) Allow the chocolate to cool until no longer warm to the touch (an instant-read thermometer should read no higher than 90°F/32°C). Pour it into a plastic squeeze bottle or pour directly from the cup. The coating will take just a few seconds to harden and the color will go from shiny to dull.

3) For a sundae-style serving, pour a thin coat over the scoops of ice cream. You can do this for an ice cream cone too; alternatively, make sure the exposed ice cream scoop is securely attached to the cone, then carefully dip the ice cream scoop into the cooled chocolate until the chocolate meets the cone.

Store

Airtight: room temperature or refrigerated, several weeks

* After several hours, the coconut oil will crystallize and the texture will thicken. Heat it in the microwave with several 3-second bursts, stirring to restore its smooth and liquid consistency.

Scoops

* Expeller-pressed (chemical-free) refined coconut oil, designated for high heat cooking, is the best choice. It will harden on top of the ice cream a lot faster than vegetable oils.