Low FODMAP Chocolate Shell

chocolate shell, shattered on vanilla ice cream in glass dish

Low FODMAP Chocolate Shell is easy to make with two ingredients. Just pour this chocolate sauce on your ice cream and it will harden into a shatteringly hard shell that contrasts so well with the creamy ice cream.

Course: Condiment, Dessert, Sauce

Cuisine: American

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Makes: 6 Servings

Calories: 204 kcal

Author: Dédé Wilson

Ingredients:

6 ounces (170 g) semisweet chocolate, finely chopped, between 47% and 55% cacao mass
2 tablespoon refined coconut oil

Preparation:

Melt the chocolate and coconut oil together in a microwave safe bowl in microwave on half power or in top of double boiler. When three-quarters of there way melted, remove from heat and gently stir until chocolate is melted and mixture is smooth. Allow to cool a little bit before drizzling over ice cream.
I like to make this right before I need it. You can refrigerate in an airtight container and reheat before using.

Notes:

Tips

This Low FODMAP Chocolate Shell is truly like the shatteringly crispy chocolate shells you might find at the ice cream parlor. The coconut oil is necessary; do not try to substitute any other fat.

Nutrition Facts

Low FODMAP Chocolate Shell

Amount Per Serving

Calories 204 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g30%

Cholesterol 2mg1%

Sodium 3mg0%

Potassium 161mg5%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 10g11%

Protein 2g4%

Vitamin A 15IU0%

Calcium 18mg2%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.