This recipe is the homemade version of a childhood favorite of mine. We were a big ice cream family growing up so it was not unusual to open the freezer and find two or three pints of Ben & Jerry’s on any given day. Looking back on it, it’s really not much of a surprise that I turned out the way I did.
Despite having ice cream on a regular basis, sundae accoutrements were a rarity. Luckily I had enough exposure to sprinkles and chocolate sauce beyond my home to figure out pretty early on that chocolate magic shell sauce was a-may-zing.
There was something exciting as a child about pouring liquid chocolate over ice cream and watching it harden into a hard shell of chocolate goodness within seconds. This homemade version takes a few extra seconds to harden but there is still something exciting about watching that chocolate sauce transform.
A few notes on this recipe:
A lot of homemade magic shell recipes call for microwaving the ingredients. I’ve chosen to make mine on the stovetop because my microwave has a mind of its own but you can choose either method.
The key to the magic shell’s ‘magic’ is the coconut oil. Don’t skimp on it as your chocolate sauce will take longer to harden.
- 8 Ounces semi sweet chocolate
- 6 Ounces refined coconut oil (about ¾ cups)
- Combine both ingredients in a double boiler and stir constantly while melting
- Once completely melted, remove from heat
- Serve over ice cream (or fruit)
- Store in an airtight glass container