. Cangkang Coklat Ajaib is a 2-ingredient recipe for use on frozen desserts that hardens quickly when in contact with frozen food. It’s perfect to drizzle on top of ice cream or to dip homemade popsicles
There’s nothing better than topping a homemade ice cream like my Aiskrim Mentega Kacang Pisang or Yogurt Beku Pisang dengan chocolate shell. There are commercial options, but you’d be shocked to see that many of them don’t even contain chocolate or cocoa, only flavoring! They’re also often loaded with palm oil, sugar, and many additives.
When you realize that making your own is healthier, super quick, and made with real chocolate, you’ll never buy the commercial version ever again!
Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!
Suka Resipi Ini?
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Cangkang Coklat Ajaib
arahan
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts until melted. Dip the ice cream top into the melted chocolate. The shell will harden very quickly.
- Cool the mixture for 2-3 minutes, then drizzle it over ice cream or a smoothie bowl or dip a homemade popsicle in it.
- Place the ice cream for 2-4 minutes in the freezer to harden the shell.
Pemakanan
Bahan dan Pengganti
This is a super easy recipe, only two ingredients.
- Cip Coklat Gelap – I use 70% dairy-free dark chocolate chips. I generally try to avoid any chocolate chips with too much sugar as to make balancing the sweetness of the recipes easier. But you can use any chocolate chips you want or alternatively, a chocolate bar is also fine!
- Minyak Kelapa – Coconut oil is a very natural, very raw oil extracted from coconuts. It has the crucial characteristic of being solid at room temperature. This is the reason why this chocolate shell hardens on cold ice cream!
Bagaimana Ia Berfungsi?
Coconut oil, like cocoa butter or dairy butter is a fat that is solid at room temperature. Coconut oil melts over 76 °F (24 °C) which makes it easy to use in the kitchen as it only takes a little bit of heating to turn it into a liquid you can pour.
If you mix coconut oil with chocolate, this point at which is hardens become a bit higher, at about 90 °F (32 °C), depending on your ratio.
If you just pour melted chocolate on your cold ice cream, it will still create a hard shell, but there are many benefits to adding coconut oil:
- Kemasan Berkilat – Without coconut oil, the chocolate hardens slower, leaving a matte finish that somehow looks less like chocolate!
- Ketebalan Sekata – The coconut oil makes the chocolate solidify faster, giving it a more uniform thickness.
- Easier to Bite – Coconut oil makes the chocolate softer and much easier to bite into without the brittleness of pure chocolate.
How to Use Magic Chocolate Shell
You can use this magic chocolate shell on any frozen or cold dessert. So you can pour it on:
- Ais krim – seperti saya Aiskrim Mentega Kacang Pisang or Aiskrim Alpukat
- popsicles – make a larger batch and dip a whole Aiskrim Alpukat, Aiskrim Kelapa, Atau Aiskrim Pisang.
- Yogurt beku – seperti saya Yogurt Beku Pisang or Yogurt Beku Strawberi.
Simple and working. i put it on ice cream and that was neat!