Ice chocolate was a Christmas staple when I grew up. It’s made with equal parts coconut oil and melted chocolate. Since coconut oil is all the rage, I got some and made the world’s easiest truffles. The coconut oil I grew up with had been deodorised, I think, because it didn’t taste or smell of coconut. The name of the sweet comes from the cold sensation that the coconut oil leaves in your mouth. The UK version is more of a coconut chocolate but it is still simple, tasty and versatile.
Note on temperature: coconut oil melts at 25 degrees C, chocolate at about 35. Mix them and what you get melts in your hands. In other words, handle as little as you can. If you find small petit four cases, pour the liquid straight into them and let set. It saves a lot of mess. It’s low melting point also means that it will melt in a very hot room. Good thing we’re not in a very hot country.
Makes: 25 pieces. Prep: 5 minutes. Cooling time: 1 hour.
Stores: In the fridge, for up to a month.
- Whisk or wooden spoon
- Aluminium foil
- Plastic container (for storage – a cleaned take-away container works)
- 200 grams chocolate (dark, milk, a mix of both)
- 100 grams of coconut oil
- Make a mould from aluminium foil, about 4×4 inches.
- Measure out the coconut oil and put in the pot.
- Melt the coconut oil.
- Break the chocolate into pieces and put in the bowl.
- Pour the melted coconut oil over the chocolate. Let it sit for a while, then stir with the whisk to help the coconut oil melt the chocolate. Stir, gently. As you stir, the chocolate melts and is mixed with the fat.
- When the chocolate is all melted, pour into the aluminium mould.
- Leave in room temperature until set. (It can take a while.)
- Cut into squares and store in a plastic container, in the fridge.
- Infuse the oil with cardamom, or cinnamon, to add gentle spice.
- Add a handful of desiccated coconut to make a chocolate coconut ice.
- Add other chopped nuts into the mix for crunch.