• February 10, 2015

    Homemade Magic Chocolate Shell


    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

    Homemade Magic Chocolate Shell - it magically hardens the second it touches cold ice cream, enveloping it in a chocolatey hug that cracks at with the tap of a spoon.
    Prep Time2 mins
    Cook Time2 mins
    Total Time4 mins
    Course: Dessert
    Cuisine: American
    Servings: 2
    Author: Jennifer Pallian BSc, RD


    • 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.

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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