I used cold-pressed, unrefined coconut oil, which lent a subtle
coconut flavor to the shell. However, if you want your chocolate
untainted by coconut essence, try organic refined coconut oil, which has
a more neutral flavor. This makes enough for 4 to 6 servings.
6 ounces semisweet or bittersweet chocolate (chopped or chips)
3 tablespoons coconut oil
Combine the chocolate and coconut oil in a medium metal bowl. Set over a medium saucepan of simmering water. Stir until the chocolate is almost melted. Remove from heat and continue stirring until the mixture is completely smooth. Let cool 10 to 15 minutes so it doesn't melt your ice cream.
Drizzle chocolate over bowls of ice cream. Or quickly dip ice cream cones into the mixture, sprinkle with chopped nuts if desired, set upright in a glass, and freeze 10 minutes until hard.
Source: Adapted from Bon Appetít and Jeni Britton Bauer of Jeni's Splendid Ice Creams in Columbus, Ohio
