- 1 1/4 Chocolate Chips
- 1/2 cup Coconut Oil (measured when solid)
- Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny.
- Pour into a bottle. We used a recycled pickle relish bottle. (We recommend a glass bottle if you’re gonna refrigerate and then heat.)
- Store in the refrigerator (though in the summer it’s likely to stay liquidy unrefrigerated). To serve, heat the glass bottle (open cap) in the microwave for 30 seconds until liquid. Stir and continue heating at 30 second intervals if not liquid after the first 30 seconds. Pour over your favorite ice cream and in a few seconds you will see magic!