- 100 g milk chocolate, broken into small chunks
- 4 t coconut oil
1. Place the chocolate and coconut oil in a heatproof bowl. Place the bowl over a saucepan of simmering water and stir until melted.
2. Allow the chocolate to cool slightly, then pour over ice cream. Allow to stand for 30 seconds before enjoying to allow the chocolate to set and crack.
Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau