Thursday, July 19, 2012


sometimes you just need a little extra something.
an extra shot in your morning americano
an unforecasted ray of sunshine
a compliment from a stranger

6oz semisweet chocolate chips
2.5 tablespoon coconut oil

topping suggestions
sea salt
lemon or orange zest
ground coffee

recipe via not without salt, adapted from bon appetit


1. in a medium bowl combine the chocolate and coconut oil.
microwave in intervals of 30 seconds stirring between each.
once melted remove from heat and let cool for 10 minutes.

2. while the chocolate is cooling scoop some ice cream onto
a cold plate then place in the freezer until ready to dip.

3. with a scoop of ice cream on a fork spoon the melted chocolate over the ice cream.
using another fork gently slide the chocolate covered scoop of ice cream
onto a plate and sprinkle with any number of toppings.
work in small batches and quickly return ice cream to the freezer.
let set for at least 10 minutes before serving.

my toppings included sea salt, cinnamon, nutmeg,
instant coffee grounds and cayenne pepper.
my fave by far was sea salt and nutmeg :)

4. enjoy!

okay, they don't look perfect :)
but they tasted AMAZING!

here are some tips:
*the truer the ice cream, the better the results.
(i used slow churned, but i think a thicker ice cream may have worked better)
*although i wanted to make my bonbons miniature,
their size made them hard to work with.
i might think about making them ice cream scoop size on the next go-around

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