Chocolate Shell Ice-Cream Topping

• 7 ounces bittersweet chocolate, chopped
• 2 tablespoons virgin coconut oil

1. Melt the chocolate in a small metal bowl set over a pan of simmering water.
2. Stir in the coconut oil and heat until dissolved, about 1 minute.
3. Keep the liquid lukewarm until ready to pour over the ice cream.
4. Chocolate will harden into a shell within a few seconds when spooned over ice cream.

bittersweet chocolate, virgin coconut oil

Taken from cooking.nytimes.com/recipes/1013489 (may not work)