Волшебная шоколадная оболочка 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 Бананово-арахисовое мороженое or Банановый замороженный йогурт с шоколадная ракушка. 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!
Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!
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Волшебная шоколадная оболочка
Ингредиенты:
- ¼ чашку Чипсы из темного шоколада
- 1 чайной ложки Растопленное кокосовое масло
инструкции
- 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.
Питание
Ингредиенты и замены
This is a super easy recipe, only two ingredients.
- Чипсы из темного шоколада – 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!
- Кокосовое масло – 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!
Как это работает?
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:
- Блестящая отделка – Without coconut oil, the chocolate hardens slower, leaving a matte finish that somehow looks less like chocolate!
- Равномерная толщина – 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:
- мороженое – как мой Бананово-арахисовое мороженое or Мороженое из авокадо
- Popsicles – make a larger batch and dip a whole фруктовое мороженое из авокадо, Кокосовое фруктовое мороженое или Банановое мороженое на палочке.
- Замороженный йогурт – как мой Банановый замороженный йогурт or Замороженный йогурт с клубникой.
Simple and working. i put it on ice cream and that was neat!