Tuesday, October 30, 2012

Allergy free dark chocolate magic topping recipe

  • 1¼ cups Lindt 70% dark chocolate, broken into pieces
  • ½ cup solid coconut oil

  • Melt the chocolate and coconut oil in the microwave about 1 minute.
  • Allow the mixture to sit a few minutes to allow the heat of the oil to melt the chocolate.
  • Stir until smooth.
  • If there are any chocolate chunks left then an extra 30 seconds in the microwave should melt them.
  • The mixture should be runny.
  • Pour the mixture into a glass bottle.
  • Store in the refrigerator.
  • To serve, heat the glass bottle with the cap open or off (if metal) in the microwave for 30 seconds until liquid.
  • Stir and heat for another 30 seconds if not liquid yet.
  • Once ready, pour the magic topping over allergy free goat's milk ice cream and wait a few seconds.

Shaky cam but you get the idea.

  • You can use any chocolate you can eat or even use homemade chocolate (see various recipes).
  • There are various allergy free goat's milk ice cream recipes available.
  • Candy oils can be used instead of essences but these are harder to find.
  • Use a sanitised bottle. To sanitise, half fill the bottle with water and boil it for 6 minutes in the microwave.

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