Magic Shell

By • July 8, 2013 • 21 Comments

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Author Notes: This is barely a recipe, but it really is magic. All you need are two parts coconut oil to three parts chocolate -- make as much or as little as you like. Pour it over your favorite ice cream, wait a few seconds, and there you have it: magic shell, made at home.Marian Bull

Makes 1 cup

  • 2 bars (160 grams) good quality chocolate (I prefer dark)
  • 100 grams coconut oil
  • Ice cream, for serving
  1. Chop your chocolate and add it to a microwave-safe container with coconut oil. Melt in 30-second intervals until liquid.
  2. Pour over ice cream (or smoothies!), and watch it harden. Then crack it open. Magic!
  3. Because of the melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. If your leftover shell hardens, just re-melt in the microwave.
Jump to Comments (21)

Comments (21) Questions (2)

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about 1 month ago Luvtocook

Your ratio of chocolate to oil does not comport with the actual ingredients listed. Three parts chocolate is 150 grams, not 160. Or are your numbers just a rough estimate, i.e., the more chocolate the better?

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8 months ago dchu

I don't much care for the coconut-chocolate flavor combination, so I used food grade cocoa butter from my local co-op (thanks Rainbow Grocery!) Yummy!! Disclaimer: I haven't tried the original Magic Shell, so can't say how this version compares.

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5 months ago Sherlock

Coconut oil doesn't have a coconut flavor. If it does, it's not supposed to.

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8 months ago Jan

what does 100 grams equal?

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5 months ago Patricia Morales

3.5 ounces

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8 months ago crazyblues

i'm thinking that in the tropics we might use cacao butter instead of coco oil, which down here at 9º north, is runny at room temp. Seems like the right taste and texture. ya think? might even be worth a trial up there, in the cold. (ha ha)

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11 months ago beekeeper

This is everything it's cracked up to be. I'll never use chocolate sauce again.

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about 1 year ago daisybrain

Yum. We put it on frozen bananas. Tomorrow, home-made drumsticks.

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about 1 year ago KtMcB

Used some of MARIANs MAGIC shell to make a magical birthday cake for my husband tonight. Small chocolate lava cake, double dipped half a banana in magic, one dip with coconut and the second with crystallized ginger, and did a banan split on top of cake with ice cream and banana half with the final magic shell on top. With a candle of course!

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about 1 year ago SaucyCuisine

I put some leftover magic shell sauce in the fridge and reheated it in the microwave the next day. Magically, it was just as good the next day.

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about 1 year ago Carolyn Vick

Gonna try it with my 6 yr. old grandson. Funnn!

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about 1 year ago Cheryl Parrish

This looks wonderful and fun!

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about 1 year ago Jan

Is there a suggested "shelf Life"?
Do you recommend refrigerating extra? Thanks

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about 1 year ago susan v

i dont have a microwave. can i melt in a saucepan?

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about 1 year ago Patty Bransford

Yes, Melt it over a pan of water so the chocolate will not burn.

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about 1 year ago Laura

could you use the flavored chocolates??.. the salted or maybe chili chocolate

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about 1 year ago RHafer

just made, delish!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

So glad you enjoyed it!

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about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm curious to know how you got your ratio? The Jeni's Splendid book uses a higher percentage of chocolate for the "bombe shell" recipe (340 g chocolate to 75 g coconut oil).

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

This is the ratio that I've always used, but sometimes I use more or less -- it's more of a guideline.

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about 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks! I was thinking you played "mad scientist" with different ratios and found the perfect one.