Ingredients
- 4 ounce semisweet or dark chocolate chips
- 2 pint vanilla or coffee ice cream
- 1/4 cup liqueur (amaretto is my favorite, but use what you have: grand marnier, brandy, dessert wine)
Preparation
Baking Directions:
Line a baking sheet that will fit in your freezer with parchment or wax paper.
Place the chocolate chips in a microwave-safe container and microwave on medium for 20 seconds.
Stir and return to microwave for another 10 seconds.
Chocolate burns easily so check and stir every 10 seconds until fully melted.
Pour the melted chocolate into a squeeze bottle.
Squeeze the chocolate over the parchment paper, making abstract shapes.
Leave a bit of space between each shape, for easy removal.
Place the tray in the freezer for about 2 hours.
Once the chocolate is set, use a spatula to remove it from the parchment.
Chocolate abstracts may be stored for several days in the freezer between sheets of parchment paper.
When you are ready to serve dessert, scoop the ice cream into a bowl.
Top with one of the chocolate decorations and serve immediately, splashing amaretto (or your chosen liqueur) over the ice cream at the table.
