Homemade Chocolate Shell for Ice Cream

My daughter Millie found this recipe in a kids cookbook (I can't remember the name at the moment to give credit).  We made it and we loved having it on ice cream. We love the simplicity of the ingredients and time to make it. 

8 oz semisweet chocolate (I have used Baker's chocolate so far)
3/4 C Refined Coconut oil

1. Coarsely chop the chocolate with a knife or using a blender. 

2. Place chopped chocolate and coconut oil in a microwave safe bowl.  Microwave on High for 20 second intervals until melted, stirring in between. Cool completely before using. Pour desired amount on top of ice cream and it will harden into a shell. 

Note: If necessary, reheat 10-20 seconds to remelt to pouring consistency.  You can make it ahead of time, place in an airtight container, and stored at room temperature for 2 weeks.