Recipe by Janet Taylor McCracken
Start to Finish: 15 minutes
Servings: Makes about 1 1/2 cups
12 oz. milk or bittersweet chocolate, chopped
1/4 to 1/3 cup coconut oil
1/2 tsp. almond extract
In a small saucepan, add the chocolate and coconut oil. (Use 1/4 cup coconut oil milk chocolate or 1/3 cup coconut oil for bittersweet chocolate.) Cook over medium-low heat, stirring often, until melted and smooth, 3 to 5 minutes. Transfer to a bowl. Stir almond extract into the bittersweet or milk chocolate mixture. Let cool for about 5 minutes. Drizzle over ice cream. (Or dip ice cream cones in the mixture.) Let stand until the chocolate hardens, 30 to 60 seconds.