CHOCOLATE TOPPING FOR ICE CREAM

Hard Chocolate ice cream topping

This is a fantastically easy, amazing recipe. The result is runny chocolate that stays pourable for ages, yet hardens on contact with very cold ice cream. It is like Ice Magic except in large quantities. I used it to coat my individual layered ice cream cakes that were made in muffin pans. I was able to paint the chocolate on with a silicone brush and had plenty of working time.

 Ingredients:

  • 180g dark cooking chocolate
  • 1/4 cup butter
  • 1/4 cup oil (I used rice bran oil)

Method:

Melt all ingredients together in the microwave and stir till smooth and blended. Store in a squeeze bottle – will remain liquid at room temperature but when squeezed over the top of ice cream it sets hard.

 

Pink Drizzling Chocolate

 Ingredients:

  • 180g white chocolate (1 packet) broken into pieces
  • 1/2 tsp powdered food colouring – red or desired colour
  • 1/4 cup butter
  • 1/4 cup oil (I used rice bran oil)

Method:

Melt all ingredients together in the microwave and stir till smooth and blended.

Put into squeeze bottle with pointed top. Use to drizzle over ice cream cake deserts.

 

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