Peppermint Chocolate Hard Shell Ice Cream Sauce
Makes 1/3 cup or about 2-4 servings
Adapted from The New York Times
3.5 ounces (100 grams) dark chocolate (I used 72%)
1 tablespoon (15 grams) coconut oil
1/4 teaspoon peppermint extract
pinch of salt
Heat the chocolate and coconut oil together in a heat-proof bowl set over a pan of barely simmering water until smooth and fully melted. Remove from heat and stir in the peppermint extract and salt. Let cool slightly and spoon over ice cream. It will “magically” harden after a few seconds.
Store in the fridge. Reheat as needed.