Magic chocolate shell – you know, the chocolate sauce that magically hardens the second it touches cold ice cream, enveloping your sundae in a chocolatey hug that cracks at with the tap of a spoon? Yeah. That’s what this is. Except a million times better. Because you can use goooooooood chocolate. I’d like to tell you that we didn’t make batches three nights in a row, but that would be a lie. I’m so glad to have Valentine’s day as an excuse…
The secret to that shell effect is coconut oil, which is composed of 86% saturated fats – the kind that are solid at room temperature. Adding this to chocolate makes the sauce eager to solidify with a temperature drop, and it becomes instantly solid upon contact with ice cream. (I LOVE SCIENCE.) I buy deodorized coconut oil for this purpose – it is heat-treated to eliminate the strong coconut smell present in virgin coconut oil.
I kept the servings to two with Valentine’s day in mind, but if you feel compelled to make this in much, much larger quantities – I understand (nodding empathetically). You can scale up, just maintain the same ratio of chocolate to coconut oil. So that’d make 6 tsp (2 tbsp) coconut oil per 6 oz (1 cup) chopped dark chocolate.
Be sure to melt your chocolate using a low and slow method – 50% power in the microwave, or in a heat-proof bowl set on top of a saucepan of simmering (not boiling) water. If chocolate is heated to quickly, it will seize.
I recommend serving it with top-quality ice cream (I’m partial to Hagen Dazs Vanilla Bean – nothing but ingredients you’d find in your kitchen!) and chopped salty peanuts. Or if you really want to impress, make your own Vanilla Bourbon Ice Cream.
Homemade Magic Chocolate Shell
- 2 oz 1/3 cup good dark chocolate (60-70% cocoa recommended), finely chopped
- 2 tsp coconut oil
- Combine chocolate and coconut oil in a microwave-safe measuring cup or bowl. Melt on 50% power for 1 minute, stir, then continue in 15 second increments until chocolate is about 60% melted. Stir to finish melting. Let cool for a few minutes, then pour over ice cream. If there is any leftover, store at room temperature. Rewarm at 50% microwave power for 30 seconds if needed to be pourable.