A couple years ago, my sister gave me Jenni’s Splendid Ice Creams cookbook and the boys and I have been happily exploring its recipes. But it wasn’t until recently that Ben took a close look at the back of the book and discovered the accompaniments section, where we found the recipe for “Bombe Shell,” a fabulous and easy chocolate sauce that hardens on contact with ice cream.
With Valentine’s Day approaching, I offer this recipe in the spirit of the season, and hope someone coats something with chocolate for you.
Chocolate Bombe Shell
12 ounces chopped bittersweet chocolate
1/3 cup coconut oil
Combine ingredients in a double boiler and heat, stirring, until the chocolate is just about melted. Take off the heat and stir until totally melted and smooth. Let cool to room temperature before serving.
If you don’t use it all up, store covered or in a jar in the fridge for up to three weeks. To use again, warm your jar up in a double boiler or the microwave, making sure not to overheat it, or just leave it in a warm spot in your kitchen until it’s runny enough to pour.