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Cook time
5 minutes
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Serves
a crowd
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
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Ingredients
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Dark Chocolate
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1 cup
dark chocolate chips or discs
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2 to 3 tablespoons
unrefined coconut oil*
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1 pinch
sea salt
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1 tablespoon
unsweetened cocoa powder
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1 teaspoon
pure vanilla extract
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Strawberry
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1 cup
white chocolate chips or discs
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2 to 3 tablespoons
unrefined coconut oil*
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1 pinch
sea salt
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2 tablespoons
freeze-dried strawberries, blitzed into a powder**
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1 teaspoon
pure vanilla extract
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Matcha
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1 cup
white chocolate chips or discs
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2 to 3 tablespoons
unrefined coconut oil*
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1 pinch
sea salt
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1 to 2 teaspoons
real unsweetened matcha powder (with no fillers, if you can)
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1 teaspoon
pure vanilla extract
Directions
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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.
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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.
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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.
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*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.
Danielle Kartes is an Author and Foodstylist/Recipe developer living in Seattle Wa with her sweet 4 year old son Noah & her Photigrapher hubbs Michael Kartes. She loves food, awkward comedy & farmers markets!
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