Desserts
Chocolate Shell Ice Cream Topping
Makes about ½ cup
Chocolate Shell Ice Cream Topping
Makes about ½ cup
This is perfect for topping an ice cream sundae or cone. There are two different ways to assemble an ice cream sundae with the hard chocolate coating: either finish with sprinkles, toasted nuts, and chopped cookies, but be fast because the chocolate will harden quickly after it hits the cold ice cream; or start with the other toppings (toasted nuts, cookies, caramel sauce) and then finish with the hard chocolate coating.
Nutritional information per serving (2 tablespoons):Calories 190 (57% from fat)
carb. 20g
pro. 1g
fat 13g sat. fat 8g chol. 0mg
sod. 36mg
calc. 40mg
fiber 1g
carb. 20g
pro. 1g
fat 13g sat. fat 8g chol. 0mg
sod. 36mg
calc. 40mg
fiber 1g
Ingredients
- ½cup semisweet chocolate chips
- 1tablespoon coconut oil
- Pinch flaked sea salt
Preparation
- 1. Put the chips and oil in a small microwave-safe bowl or glass liquid
- measuring cup. Place in the Cuisinart® 3-in-1 Microwave AirFryer
- Plus. Select Microwave, Chocolate Melt (A5) preset, and press
- Start. Stir well. If there are still solid pieces, return to the oven and
- Microwave on medium (4P) for an additional 20 seconds.
- 2. Allow to cool to room temperature but still pourable (this could take
- 15 to 20 minutes), and then pour over an ice cream sundae or filled ice
- cream cone.
- 3. Store any leftover topping in an airtight container for up to 2 weeks.
- Microwave on Medium (4P) to bring back to a sauce consistency
- prior to using
