- Melt chocolate and coconut oil over a double boiler (or a stainless steel bowl placed over a pot of simmering water), stirring continuously.* Stir in salt.
- Let mixture cool at room temperature until just barely warm to the touch.
- Pour over popsicles, ice cream or other frozen treats and let dip harden for about 30 seconds before digging in. When ready, the surface will turn from glossy to completely matte.
*Although we’re not fans of microwave use, in a pinch, you can also add the chocolate and coconut oil to a microwave-safe bowl and microwave the mixture in 10 second bursts about 4 times, stirring well in between, until the mixture is completely melted and emulsified.
Do Ahead: Chocolate shell (and any leftovers) can be stored covered at room temperature for 1 month.