First up – some blog news – I’m migrating my site from WordPress.com to Wordpress.org with a whole new cleaner, brighter, whiter, and more readable format. There may be a few hiccups over the next week or two as we make the changes, so I apologize in advance and beg you to please, please bear with me! I promise to do my best to make it worth your while…
In addition to a new website, I’m also embarking on painting my entire house, heading north to the shores of mighty Lake Superior, and planning a major hiking trip. Then, on August 18, my new book, Sir John’s Table, comes out!
Though I’ve been spending less time than usual in my kitchen, I have still been cooking and gardening. The arugula and lettuce are up in my garden, the zucchini and tomatoes are coming along, and the coriander I planted from seed is finally sprouting. Last night I made a wonderful, creamy, fragrant, vegan Thai green curry and I’ll post that recipe soon. In the meantime, I’ve been LOVING this two ingredient magic chocolate shell and whipping it up for fast desserts with ice cream or frozen yogurt and fresh fruit.
It’s a bit scandalous to call this a recipe because you need two minutes (plus or minus 30 seconds) and two ingredients – both of them borderline healthy – dark chocolate and coconut oil. That’s it. The recipe is all over Pinterest in various forms. I used dark chocolate chips and organic coconut oil. Zap them on half-power in the microwave. Stir, pour over ice cream, and serve. The hot sauce hardens on contact with the cold ice cream. Le voila – dessert!
If you’re in Canada and haven’t already tried it – I recommend President’s Choice “Elk Crossing” ice cream. “Vanilla-flavoured ice cream with a thick fudge ripple and chocolate-y peanut butter cups.” Please note, I am not being paid to endorse this product nor supplied with ice cream. Though that would be nice … 😉
magic chocolate shell
- 1 cup of dark chocolate chips (or use milk chocolate, white chocolate, etc.)
- 2 tbsp solid, organic coconut oil
Microwave on medium power for 2 minutes, checking at 1 minute, 30 seconds and stirring, return to microwave for 30 seconds or as long as it takes to melt the chips and reach a smooth consistency.
Pour over ice cream. Refrigerate any remaining topping and microwave on medium power as needed.