If you have a small crowd, the amounts below will work. Since I was just testing this out, I reduced things to about 3 oz of chocolate, 2 T coconut oil and a pinch of salt. I used dark chocolate (well, a semi sweet), but milk or white would probably work too. White chocolate may not get that hard, and may not need quite as much coconut oil. I've also seen versions with add-ins (peanut butter, extracts, freeze dried berries, etc.). I just went basic here, but it could be fun to experiment. The secret to it hardening is because of the coconut oil -- kind of a misnomer since coconut 'oil' is a solid at room temperature (soft, but not a liquid).
Ingredients
12 oz chocolate, chopped
½ C coconut oil
¼ tsp salt
Directions
Melt all the ingredients in a double boiler (or in the microwave) being careful not to cook the chocolate, stirring until smooth. Let rest at room temperature at least 15 minutes before spooning over ice cream.
You could also dip your ice cream into the chocolate shell mixture...
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