Homemade Magic Shell, 3 Ways

By Danielle Kartes
August 3, 2018
4 Comments


Author Notes: When I was making Magic Shell at home, I found all of the recipes out there flavorless. You need to get the melted chocolate and oil ratios just right to get that snap, but you also want it to taste good. One day, I added cocoa powder, vanilla, and sea salt, and it was incredible! The result is a magical way for us adults to relive a big part of our childhood (especially if you were born in the '80s or '90s). Be sure to use real chocolate (skip the candy melts; they'll separate), and unrefined coconut oil adds extra flavor, as well, if you can find it.Danielle Kartes

Serves: a crowd
Cook time: 5 min

Ingredients

  • Dark Chocolate
  • 1 cup dark chocolate chips or discs
  • 2 to 3 tablespoons unrefined coconut oil*
  • 1 pinch sea salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • Strawberry
  • 1 cup white chocolate chips or discs
  • 2 to 3 tablespoons unrefined coconut oil*
  • 1 pinch sea salt
  • 2 tablespoons freeze-dried strawberries, blitzed into a powder**
  • 1 teaspoon pure vanilla extract
  • Matcha
  • 1 cup white chocolate chips or discs
  • 2 to 3 tablespoons unrefined coconut oil*
  • 1 pinch sea salt
  • 1 to 2 teaspoons real unsweetened matcha powder (with no fillers, if you can)
  • 1 teaspoon pure vanilla extract

Directions

  1. For the dark chocolate shell: In a wide mouth mason jar or microwave safe bowl, melt the chocolate and coconut oil in 30-second bursts. Mix until smooth; generally, it takes no more than a minute. You may also use a double boiler. Add the salt, cocoa powder, and vanilla, then mix. Spoon warm magic shell over any ice cream, or dunk any cone or bar. Makes an excellent coating for cold fruit or bon bons, as well.
  2. For the strawberry shell: In a wide mouth mason jar or microwave safe bowl, melt the white chocolate and coconut oil in 30-second bursts. Mix until smooth; generally, it takes no more than a minute. You may also use a double boiler. Add the salt, strawberry powder, and vanilla, then mix. Spoon warm magic shell over any ice cream, or dunk any cone or bar.
  3. For the matcha shell: In a wide mouth mason jar or microwave safe bowl, melt the white chocolate and coconut oil in 30-second bursts. Mix until smooth; generally, it takes no more than a minute. You may also use a double boiler. Add the salt, matcha powder, and vanilla, then mix. Spoon warm magic shell over any ice cream, or dunk any cone or bar.
  4. *Feel free to use refined coconut oil if you don’t want a prominent coconut undertone in your magic shell.
    **I picked up freeze-dried strawberries at my local Trader Joe’s, but I’ve seen freeze-dried fruit at several grocers. I blitzed them in my food processor until they became a fine powder.

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Reviews (4) Questions (1)

4 Comments

Simone August 19, 2018
I made this and it works! For the chocolate magic shell, i added a bit of espresso powder and used 3 T of the coconut oil as I tested it with 2 T and it didn't get as hard as i wanted on the ice cream. For the strawberry one, I used Guittard white "chocolate" chips which aren't really white chocolate and like the note above the states, it separated. I will try again with real white chocolate!
 
Simone August 19, 2018
Actually my white “chocolate” did not separate - it seized due to the vanilla extract. For some reason I did not have this problem with the dark chocolate but it happened with the strawberry so be careful!
 
Eileen August 8, 2018
I'm seeking the kind of dark chocolate shell that gives a palpable snap - so use for homemade ice cream bars. Is this that kind?
 
greglum August 8, 2018
Sounds so good and so simple! Is it storeable at all?? Or is this more of a make it when you want it kind of deal? Does it solidify as it cools to room temp?