- 4 1/2 ounces high quality dark chocolate (use 60% cocoa or higher), chopped
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon olive oil
- 1/8 teaspoon caramel, orange, or raspberry flavoring (optional)
- 1/4 teaspoon ground espresso beans (optional)
Melt the chocolate slowly in a double boiler. Once completely melted, add the remaining ingredients one at a time, stirring slowly after each to avoid air bubbles. Place a scoop of your favorite ice cream in a cone or dish. Take the pan out of the double boiler and, while resting it on the stove top, tip it a bit toward you. Quickly dip your ice cream cone in the chocolate mixture, or use a spoon to drizzle it over ice cream in a bowl. Within a few moments it will harden and form a thin shell on the ice cream. Recipe serves 4.
