Simple Ice Magic
I do love this recipe. I often make it on the fly when in need of something for strawberries and ice cream at the very last minute. It works beautifully. Best slightly cooled before pouring over the ice cream, but hey, if you can’t wait that long, it will still work. Don’t tell me I didn’t warn you. This is seriously good stuff. Try it with dark, milk or white chocolate but make sure you use a good quality chocolate with cocoa butter in it as opposed to other fats that can sometimes be added to inferior chocolates. Enjoy.
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Need
- 200 Grams chocolate chocolate in pieces or callets BUY
- 100 Grams coconut oil pure coconut oil
- 2 Teaspoons vanilla bean paste vanilla bean paste BUY
Do
- 1
Place all ingredients into Thermomix bowl and melt 4 min/50°C/speed 1. Scrape down all the chocolate so it is beneath the blades and repeat if necessary.
- 2
Cool completely before pouring over ice-cream. Store in an airtight jar in the pantry. It will keep well (Ha, not in my house, but maybe in yours). To loosen it to pouring consistency, just warm in the microwave for a few seconds before further use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
