2-Ingredient Magical Chocolate Shell Topping

2-Ingredient Magical Chocolate Shell Topping

I have wanted to try making “Magic Shell” since I first came across the technique. The problem was that it required Coconut Oil and I didn’t have any. I’d never tasted coconut oil (I don’t like coconut) and it was not readily available at any of the local grocery stores or at least, I didn’t happen upon any. Weeks passed and I forgot about making it since I’m always coming across new things that I want to try. However, it must have stuck in the back of my mind because during one of my Trader Joe’s shopping trips I discovered a jar of (coconut oil) and had an overwhelming urge to buy it. I added it to my stash of baking booty and was happy just looking at the jar which was a good thing, since I couldn’t remember why I felt the need to buy it in the first place.

Since the beginning of the new year, I’m attempting to move in a somewhat child/family-driven direction with the recipes that I choose to share on the blog. This weekend, I made hot fudge for my daughter Isabella to share at an ice cream social and I also made my first batch of churros from scratch (well, it was a boxed-mix and I need more practice). My children had friends visit during the weekend and when I offered to make another batch of hot-fudge and caramel sauce to top the Trader Joe’s Vanilla Bean Ice Cream, one of the guests asked if we had Magic Shell. Then, I remembered why I felt the urge to buy the Coconut Oil and I casually replied that I can make that; hoping the technique really worked and mostly that it didn’t taste like coconut.

I’m very happy to report that it does indeed work and tastes just as good, if not better, than the store-bought equal. I’m not sure that it costs any less to make it yourself, perhaps more since both ingredients are higher-quality that what goes into the store version, but you can easily make more or less so there’s no waste. Besides, I do believe that you do get what you pay for and the homemade version is healthier because it’s chemical free!! …and a little goes a LONG way. I divided the batch making 2/3 chocolate and 1/3 chocolate-mint (by adding peppermint extract). The next day, I reheated it in the microwave for 15 seconds and added crushed peppermint candy pieces for a chunkier chocolate/peppermint version.

NOTE: you can make something similar by substituting a little shortening for the coconut oil, however, the shell won’t get as hard because shortening is creamier while coconut oil is harder at room temperature (fyi: on HOT days, the coconut oil is liquid). The results will be similar to the topping on these Ice Cream Sundae Cupcakes.

Product Source:  Trader Joes Ice Cream

  • Trader Joes French Vanilla Ice Cream Super Premium
  • Joy Waffle Bowls

 

Print
DIY Magic Shell
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Course: Dessert
Servings: 12
Calories: 1 kcal
Ingredients
  • 6 oz Chocolate your choice
  • 4 oz Coconut Oil
optional: flavorings (I used peppermint extract) or mix-ins*
Directions
  1. Since there are really only 2 necessary ingredients, there isn’t really a recipe. Basically it’s a 2 to 3 ratio, but even that can be varied to taste. 

  2. Melt the chocolate in a glass microwavable measuring cup with a pour spout

  3. Scoop the coconut oil onto the top of the very warm chocolate and stir. The coconut oil melts/liquefies as it’s stirred.

     If you want to add a flavoring, do it now. 

  4. Let cool so it doesn’t melt the ice cream, then pour over the top of ice cream and allow the chocolate to harden.
I left the “magic shell” in the Pyrex container, covered it and stored it at room temperature. When I was ready for more, I re-heated in 30 second (15 seconds as it gets used up), stirred & poured.
  1. This recipe makes enough to divide into different flavors; I made peppermint and I think chocolate raspberry and chocolate almond sound tasty, too!!

  2. In addition to adding peppermint flavoring (extract or oil), I think that addition of crushed candy cane (or peppermint candies) complements the chocolate shell on top of vanilla ice cream.

  3. *Mix-ins: finely chopped almonds, peanuts (etc…), crushed Oreos, Heath-pieces sold in the baking aisle or crumble up your favorite candy bar.
Note: In a saucepan on the stove works, too – use a double boiler or if placing on direct heat, melt the coconut oil first, then add the chocolate.)
Recipe Notes

 

 

Source: I can’t recall where I first saw the idea for making Magic Shell using Coconut Oil – it’s not really a recipe, but more of a technique.  The idea of adding mix-ins (in this instance crushed candy canes) was mine.




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