Combine chocolate pieces and coconut oil in microwave-proof cup or bowl ● Microwave for 30 seconds on high, remove and stir a bit to start mixing ● Microwave a second time for 30 seconds on high, remove – all the chocolate should have melted and can be fully mixed with the coconut oil; if not keep microwaving for 30-second intervals until chocolate is all melted.
While the mix is warm and runny, make your ice cream cone with your favourite Elato flavour and then dip it upside down into the shell chocolate mix, swirling in the mix (tip container if necessary) until it is all covered with chocolate.
Lift up and hold sideways over container, and spin a few times to allow any excess chocolate to drip off and help the chocolate harden.
Note: The thinner the chocolate layer, the easier it is to bite into it once it hardens. When using a squeezy bottle or spoon, spread over a scoop of Elato in a bowl – the shell chocolate hardens as soon as it hits the ice cream.
Ingredients
Directions
Combine chocolate pieces and coconut oil in microwave-proof cup or bowl ● Microwave for 30 seconds on high, remove and stir a bit to start mixing ● Microwave a second time for 30 seconds on high, remove – all the chocolate should have melted and can be fully mixed with the coconut oil; if not keep microwaving for 30-second intervals until chocolate is all melted.
While the mix is warm and runny, make your ice cream cone with your favourite Elato flavour and then dip it upside down into the shell chocolate mix, swirling in the mix (tip container if necessary) until it is all covered with chocolate.
Lift up and hold sideways over container, and spin a few times to allow any excess chocolate to drip off and help the chocolate harden.