Basic chocolate ice cream topping

Ingredients:

• 170 g semi-sweet, white or milk chocolate, chopped
• 1/4 cup refined coconut oil
• A pinch of fine sea salt

Preparation:

1. Pour a few centimeters of water into a saucepan and bring to a boil. Combine the chocolate, coconut oil, and sea salt in a medium heatproof bowl and place it on top of the saucepan (the bottom of the bowl should not touch the water). Heat over a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth, 5-10 minutes.
2. Remove the bowl from the double boiler and let the chocolate cool for at least 15 minutes before drizzling it over the ice cream (or you can dip the ice cream in the chocolate instead). Pour the remaining sauce into a microwave-safe container, seal tightly, and refrigerate. Can be stored for 3 months.
3. To melt the chocolate sauce, remove the lid and microwave in 10-second intervals, stirring, until smooth.