DIY Magic Shell
Patricia @ ButterYum
Ice cream is a fun treat anytime of year, but it’s particularly enjoyable on a hot summer’s day. Add a crisp, chocolatey shell and prepare to enjoy a party in your mouth!
Items used to make this recipe:
premium bittersweet chocolate https://amzn.to/3Nc70Yd
premium semisweet chocolate https://amzn.to/3qBPu83
coconut oil https://amzn.to/3CxPuc8
DIY Magic Shell
makes about 1/2 cup
Ingredients
6 ounces bittersweet or semisweet chocolate (use the good stuff)
4 tablespoons coconut oil (see notes below)
pinch of table salt
Directions
Place all ingredients in a microwave-safe bowl and heat for 30 second intervals, stirring after each, until completely melted.
Allow mixture to cool to room temperature before using.
Coat ice cream with magic shell by dipping into or drizzling over. If you want to add sprinkles or a cherry on top, add immediately before magic shell hardens.
Store in an airtight container at room temperature for up to a month or freeze for long-term storage (reheat and allow to cool to room temp again before using).
Notes
I like chocolate that has a cocoa percentage in the 60s or 70s. Use whatever percentage you like best, just be sure it’s high quality. The lower the cocoa percentage, the sweeter the chocolate.
If you have an aversion to the flavor of coconut, use refined coconut oil. If you don’t mind the flavor of coconut, feel free to use unrefined coconut oil.
