| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 2 cups |
Ingredients
- 2 cups chopped 60 percent dark chocolate
- 2 tablespoons olive oil
- Flakey salt, for sprinkling
Instructions
- Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
- Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens.
- Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 604 |
| Total Fat | 46 g |
| Saturated Fat | 23 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 10 g |
| Sugar | 22 g |
| Protein | 7 g |
| Cholesterol | 3 mg |
| Sodium | 227 mg |
Reviews
SO thrilled to find this coconut free option!
THANK YOU
This recipe is brilliant!