Recipe from Thomas Keller
Adapted by Melissa Clark
- Total Time
- 5 minutes
- Rating
- 5(671)
- Notes
- Read community notes
Here is a chocolate ice cream topping that has a texture nearly identical to that of the commercial product Magic Shell (which also contains coconut oil), but with a far richer, more fudgy flavor. —Melissa Clark
Featured in: Once a Villain, Coconut Oil Charms the Health Food World
Learn: How to Make Ice Cream
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Ingredients
Yield:¾ cup (good for 4 to 6 scoops)
- 7ounces bittersweet chocolate, chopped
- 2tablespoons virgin coconut oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
198 calories; 14 grams fat; 10 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.
Ratings
5
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671
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Cooking Notes
Jane
IF you have leftovers.... mix rum or bourbon into it - and anytime you need a reward for being nice instead of snappy rude - eat a spoonful. :)
Miriam Hartman
No need to refrigerate leftovers, in fact you should *definitely* store at room temperature (it gets hard at colder temperatures). Neither of the ingredients, chocolate or coconut oil, require refrigeration.
I put it in a squeeze-top bottle and cover the top with plastic wrap. Zap in the microwave for a *few* seconds if it becomes too hard to pour. Shake before using.
Jessica Funaro
After melted and combined ADD FLAKY SEA SALT. You’re welcome.
Mary
Skip double boiler. Just melt the ingredients in the microwave and voila!
Tom
Leftovers? How is that even possible?!?!
M.Q.
I’ve done it with butter. Just has to be an oil that solidifies when exposed to cold temperature.
Stephen
Added peppermint extract (the kind suspended in oil, not alcohol) and it changed my life. Like Breyer's Mint Chocolate Chip but better.
pedro tx
Did you notice the Thomas Keller name drop? lol... I cook it like he would... by weight. The coconut oil is 10% of the weight of chocolate...sooo much easier! Say you dump 200g chocolate, add 20g coconut oil, voila! So I froze banana pieces with toothpicks, and froze peanut butter chocolate candy, chopped fine in a blender. Dunk the banana and immediately coat with the chopped candy. Everyone at once "OOOOOOOH NIIICE!"
Sanam S.
SO EASY! I made it as directed the first time, which was tasty, but updated it the second time around. Attempt #2 was half bitter sweet, half semi-sweet, which I preferred and thought was a smoother but still not too sweet, taste. Also, HIGHLY recommend adding 3 or 4 full tablespoons of coconut oil, otherwise it's very thick. But this is one of those things that you can easily alter to your own liking and it'll be great. Magic Shell was my favorite growing up, and I'll never buy it again.
Carol Charles
Quick no fuss method:Heat coconut oil in the microwave. Stir in the chocolate until thoroughly melted and combined. Cool to room temperature.
CarolJ
This not only makes a great sauce, it is a wonderful recipe to make with kids. It's a fun end to a meal while they watch the sauce harden into a shell.
Laila
Use refined coconut oil instead of virgin (unrefined) unless you don’t mind the coconut flavor coming through. Refined coconut oil is odorless and flavorless.
Louise
I have poured this over banana ice cream, made from frozen banana chunks pureed in the food processor with a little tahini. The banana and chocolate combo is delicious!
Hannah
This is perfect for the truffles I want to make this Christmas. Since it is a freezer recipe, this vegan shell will be perfect for extra layering. Heck, I'll dip any leftover candy canes in this, too.
Melanie Maxham
I'm imagining this on peppermint ice cream .
Jack
Consider taking the melted mixture and putting it in a squeeze bottle for easy drizzling. Reheat by placing the bottle in hot (not boiling) water or the microwave.
Claudia
Better with raspberry sorbetto!
JD
Any substitutes for coconut oil? Can’t eat it at all. Thanks
CB
Clarified butter would work. Any fat that is hard at room temperature would work.
Dale '
Heated coconut oil in microwave, stirred in finely chopped chocolate, and it worked perfectly. Great over coconut ice cream.
Deebs
Can you ise any other oil or butter?
LancasterLib
I make this all of the time. Melt coconut oil in microwave. Let it cool a little. Add a little maple syrup. Stir. Add some cocoa powder. Stir. Sometimes a little almond extract. Taste for level of sweetness. If too thick add some more coconut oil. Works great.
Michelle O
Did this in the microwave with chocolate chips. Added some strawberries and flaky salt on top. It was transcendent.
Nercon5
Also did in microwavé, chips instead of chopping; fat little strawberries also found their way into the bowl. You could also dip a finger in and step outside
Caroline Marlin
Super fun and delicious! Pour over frozen berries or bananas for a healthier version.
Gayle Gardener
Frozen 1/2 banana on a stick dipped in this shell is delicious, especially as I cannot consume milk and cream. Also tried on Banana Soft Serve from Oh She Glows and make popsicles dipped in this chocolate, rolled in various nuts. I use Belgian dark chocolate. THANK YOU for this.
Sally
No salt to chocolate, only as garnish
Laila
Use refined coconut oil instead of virgin (unrefined) unless you don’t mind the coconut flavor coming through. Refined coconut oil is odorless and flavorless.
Kim
Planning on making mini version of Häagen-Dazs Vanilla chocolate bars. I’ve noticed both the ice cream and dark chocolate quality has both been going down hill over the years and gave up eating them. I can use my favorite dark chocolate (Lindt 70%) and vanilla ice cream (McConnells) with chopped roasted almonds and make them half the size. Whoohoo.
Sara
This was so fast and easy, I can’t imagine buying the stuff in the squeeze container anymore.
ArtEdna
I messed up Nigella’s chocolate mousse cake from the NYTimes (ops, but it still tasted ok) so I quickly used this recipe to make chocolate covered strawberries as a backup dessert. I melted the chocolate in the microwave and added the coconut oil after. It was so easy and the strawberries turned out fantastic! I can’t wait to make this again
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