Have you ever wished you could “unlearn” a piece of information?  If so, then I'd strongly suggest you stop reading this article right now.  Should you continue, you'll be privy to the secret of making magic chocolate cap using just two easy-to-find ingredients, and I won't be held accountable for the inevitable ice-cream addiction that follows.

You still with me?  Don't say I didn't warn you!

"What is magic chocolate cap?" I hear you remaining dare-devil readers ask in chorus.

You know how, when you go to gourmet ice-cream stores, you have the option of having your cone dipped into a vat of melted chocolate that hardens instantly to encase the balls of ice-cream in a solid, chocolate shell? That's magic chocolate cap …. and you're just two, easily obtainable ingredients away from enjoying this gourmet dessert at home.

Of course you always have the option of using store-bought ice-cream to produce this sweet treat, but you may want to try your hand at making this creamy, dreamy, chocolate sorbet instead. The fact that it's parve makes it all the more versatile and, as an added bonus, it is made using all-natural coconut milk instead of the usual preservative-packed non-dairy cream.

Go on….there's no need to put on your thinking cap to find a reason to enjoy magic chocolate cap ice-cream.

The very fact that you've had to endure another intensely hot Israeli summer is reason enough.

Any excuse will do!

CREAMY CHOCOLATE SORBET WITH MAGIC CHOCOLATE CAP 

INGREDIENTS

SORBET ICE-CREAM               

3/4 cup sugar                          

1 cup water                           

1/2 cup cocoa

Pinch salt                  

1 teaspoon vanilla

400 ml tin coconut cream / coconut milk

2 egg yolks (optional but give a richer, more ice-cream like taste) 

CHOCOLATE CAP

200 grams chopped dark chocolate

2 tablespoons coconut oil*

* Available at all health food stores and Eden Teva.

SORBET METHOD

1: Place the sugar, pinch of salt and water in a small pot and allow to simmer for 3 minutes before whisking in the cocoa powder till smooth.

2: Mix yolks and vanilla into the coconut cream and stir well into the cocoa mixture.

3: Pour into a shallow tin - a standard foil tray is fine - and freeze for 3 hours. Then break up with a fork and process in a food processor till creamy.

4: Return to freezer till ready to serve.

 CHOCOLATE CAP METHOD

1: Melt the chopped chocolate and coconut oil in the microwave, stirring in 30 second intervals till melted, which should take 1 1/2 minutes.

2: Mix till smooth then spoon over balls of ice-cream and wait 2 minutes for the magical coating to set to a hard chocolate cap before serving.

 COOK'S NOTES: People who don't like the flavor of coconut should know that you cannot taste coconut at all in either the ice-cream or chocolate cap. Coconut cream is richer than coconut milk - though neither the cream nor the milk is especially high in calories - but either option will work just fine. Chocolate topping can be made ahead of time and kept in a jar and reheated for 30 seconds if it gets too thick. Alternatively, if serving on Shabbat, the chocolate topping can be kept liquid over a hot water urn. Note too that you don't need to make the full quantity of chocolate cap and if you have a sudden craving for chocolate capped ice-cream, you have the option of microwaving a couple of squares of dark chocolate with 1/2 teaspoon coconut oil to

make a single serving.

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