Description
This homemade magic shell recipe creates a smooth, crisp chocolate topping for ice cream using bittersweet chocolate and coconut oil. It’s quick to prepare, melts easily, and hardens beautifully upon contact with cold ice cream, offering a delightful contrast in textures.
Ingredients
Scale
Magic Shell Ingredients
- 12 ounces bittersweet chocolate (60% cacao), chopped (340 grams)
- ½ cup refined coconut oil (113 grams)
- ¼ teaspoon fine sea salt
Instructions
- Combine Ingredients: In a microwave-safe bowl or the top of a double boiler set over simmering water, add the chopped bittersweet chocolate, refined coconut oil, and fine sea salt together.
- Heat Mixture: Warm the mixture gently, stirring frequently, until nearly all the chocolate is melted and the ingredients start to combine smoothly.
- Stir Until Smooth: Remove from heat and stir continuously until the chocolate is completely melted and the mixture achieves a glossy, smooth consistency.
- Cool Before Serving: Allow the magic shell mixture to cool for at least 15 minutes at room temperature before using. When poured over cold ice cream, the topping will quickly harden, creating a crisp shell.
Notes
- Use refined coconut oil to avoid a strong coconut flavor if undesired.
- Store leftover magic shell in an airtight container at room temperature or in the refrigerator; reheat gently before use.
- Ensure the ice cream is very cold to allow the shell to harden properly.
- Adjust chocolate type based on taste preferences; milk chocolate can be used for a sweeter topping.
