Homemade Magic Shell Recipe

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 5

Cool Time: 15

Total Time: 25

Servings:

Calories: 480kcal

Author: Becky Hardin

Give your ice cream desserts a fancy twist with homemade magic shell topping. Simple to make, this melted chocolate topping sets quickly when drizzled over ice cream, forming a hard shell that's totally delicious and fun to crack!

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Equipment

Kitchen Scale (optional)

Ingredients

12 ounces bittersweet (60% cacao) chocolate 340 grams, chopped
½ cup refined coconut oil 113 grams
¼ teaspoon fine sea salt

Instructions

Combine the chocolate, coconut oil, and salt together in a microwaveable dish (or in the top of a double boiler set over simmering water).
12 ounces bittersweet (60% cacao) chocolate, ½ cup refined coconut oil, ¼ teaspoon fine sea salt
Heat the mixture, stirring often, until almost all of the chocolate is melted.
Remove the mixture from the heat source and stir until all of the chocolate has melted and the mixture is smooth.
Let the mixture cool for at least 15 minutes before serving. Pour chocolate shell topping onto the ice cream of your choice and enjoy!

Video

Notes

1 batch makes about ¾ cup of chocolate shell topping, enough for 4-6 servings.
A microwave is the quickest way to melt everything together, but a double boiler works great, too.
Try not to overheat the chocolate. Burned chocolate tastes bitter and can't be saved. I recommend heating the mixture in 30-second increments, stirring well in between each.
Before pouring onto ice cream, let the shell mixture cool for 15 minutes. It is too hot immediately after heating and will just melt the ice cream instead of forming a shell.

Storage: Pour any leftover liquid chocolate shell topping into an airtight, microwave-safe container and refrigerate for up to 3 months. To reheat, melt in 10-second intervals, stirring often, until the chocolate mixture is pourable.

Nutrition