In a small, microwave-safe bowl, microwave the chocolate until it just begins to melt (about 30 seconds in my microwave). Add the coconut oil and stir to combine. If small pieces of chocolate remain, microwave the chocolate and coconut oil until the chocolate is entirely melted. (Do not overheat the chocolate. Microwave it for 10 seconds at a time, stirring between each round until the mixture is a liquid.) Cool slightly to room temperature. Pour over ice cream and serve.

Storing. Store the hard shell in the refrigerator to be used within a month. In the refrigerator it will be solid. To use, simply let it sit at warm room temperature until it liquifies or microwave it in 10 second increments until liquid.