Symphony Bar Chocolate Shell is everything we love about classic magic shell topping taken up a notch! Made with just 3 ingredients, this is a fun and delicious chocolate sauce to use on all of your favorite frozen desserts.
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 Symphony Bars with Almonds & Toffee Chips, 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!
Notes
1 batch makes about ¾ cup of chocolate shell topping, enough for 4-6 servings.
Substitute Symphony chocolate bars with 12 ounces of chopped milk chocolate, 3 tablespoons of toffee chips/bits, and 1 tablespoon of finely chopped roasted almonds.
Constantly stir the chocolate to prevent it from burning.
Use refined coconut oil for a less intense coconut flavor in this topping.
Let the sauce cool for at least 15 minutes before serving.
This chocolate sauce makes a great gift. Drop off ice cream and a jar of this sauce to sweeten anyone's day!
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 chocolate mixture is pourable.