Chocolate covered ice cream on a stick

One day, I thought it was getting a bit boring to eat ice cream again straight from the carton. So I made a big mess...the good kind, you know.

Chocolate covered ice cream on a stick
adapted from La Prova del Cuoco
time: 10 min preparation + 30 min inactive

ingredients
160 g (6 oz) milk chocolate, broken in pieces
18 ml (1 full Tablespoon) vegetable oil (any oil without a strong taste, I used canola)
3 ice cream scoops, bourbon vanilla, f.ex.

instructions
In a small pot, melt chocolate with oil over hot water (not boiling), mixing constantly. Let it cool for 15 minutes or so.

Prepare a small tray lined with parchment paper. Using an ice cream scoop, scoop a solid mass (no cavities in the middle) of ice cream and dip it in the tepid chocolate sauce. Set it on the prepared tray. Repeat with the others. Place them in the freezer for 15 minutes. Remove from the cold and insert the sticks into the ice creams.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• the original amounts where: 400 g (14 oz) dark chocolate + 45 ml (3 Tablespoons oil) and a larger amount of ice cream;
• I used all the chocolate I had, but I can see the point of using more...
• my first ice cream turned out the best: there was a lot chocolate to dip in and the dip still had the right temperature;
• the second and the third one - there was less and less chocolate and it was getting cooler and harder...rather fast; for a larger amount, it probably would be OK to reheat the sauce a bit;
• dipping in chocolate switched to rolling in chocolate, using my fingers... I told you, not all that bad...