- 170 g Woolworths dark OR white choc chips
- 3 T coconut oil
- dehydrated pineapple, for serving
- coconut chunks, for serving
- strawberries or blueberries, for serving
- ice cream, for serving
Melt the chocolate and coconut oil together in the microwave, in short blasts until combined.
In a blender, blend Woolworths dehydrated pineapple, coconut chunks, strawberries or blueberries until fine, and fold into your desired chocolate mixture to add colour and flavour. Allow to cool slightly before pouring over your favourite ice cream. Try Woolworths pistachio, coconut dairy free berry ice cream or Vanilla bean ice cream.
Cook's note: This chocolate sauce sets hard when it touches cold ice cream. It has been trending in America since 2020. (You may have seen a slew of 'Homemade Magic Shell' recipes online – that's the American brand that's sold commercially). The secret in this recipe lies in the coconut oil, which turns from liquid to solid at a relatively high temperature, for an oil. Our review? Five stars. Fast, tasty and sets beautifully as it hits the ice cream. We feel like kids again! Adding dehydrated strawberries and blueberries to white chocolate makes for beautiful colours with a sherbetty flavour.
Photographs: Jan Ras
Food assistant: Kate Ferreira