200g good-quality dark eating chocolate, chopped
¼ cup virgin coconut oil
ice cream, to serve
Ingredients provided by:
Place chocolate in a large microwave-proof (glass or ceramic) bowl. Microwave on high for 1 minute 20 seconds. Stir to combine. It should be melted — if not, put it back in for another 30 seconds on high.
Stir through coconut oil to combine evenly. Drizzle on top of ice cream, wait 30 seconds or so for it to harden — then you will be able to crack it with the back of a spoon.
Store topping in an airtight glass jar or bottle in a dark place for up to 6 months. It may be solid when you go to use it — just zap it in the microwave for 30–40 seconds on high to bring it back. Make sure the jar or container is microwave-proof and remember to remove the lid before microwaving.