2-Ingredient Magic Shell


2-Ingredient Magic Shell {The Reluctant Hippie}

This was an accidental discovery.

I made Cheater Chocolate Fondue for our anniversary last fall. What’s Cheater Chocolate Fondue, you ask? You melt chocolate chips and add coconut oil until you reach the consistency you’re looking for. It’s the least amount of prep work you can possibly do for a dessert that is almost universally adored.

Since I was cheating on the fondue, I decided to go all fancy with the dippers. One experiment was to make tiny ice cream scoops with a melon baller. I froze them on a pan lined with wax paper to see whether they could hold up to a quick dip in fondue. They did. And it was delicious.

But wait – there was more. I set down a freshly dipped ice cream ball when a distraction claimed my attention. When I returned a few minutes later, the chocolate had hardened. Just like Magic Shell. I tried it again, this time on purpose. And then the whole family had mini magic shell bonbons. It was a good night.

So this is crazy easy. Stir some coconut oil into some chocolate while gently heating them. Cool the mixture to room temperature, then spoon it over ice cream (or transfer to a squeeze bottle and drizzle it over ice cream).

2-Ingredient Magic Shell {The Reluctant Hippie}Wait while the chocolate shell hardens – it takes about 2 minutes.

You’ll know it’s done when the color darkens and the shell
looks less shiny.

Or when you tap it with your spoon and the shell is hard.

For best results, scoop the ice cream in advance and put individual scoops back into the freezer to harden.

The proportions below made more than enough magic shell for our family of 4.

Ingredients:

  • 1/2 cup chocolate chips
  • 1 Tablespoon coconut oil

Stovetop method:
Melt in a double boiler. Cool to room temperature, then use.

Microwave method:
In a microwaveable bowl, heat the coconut oil for 30 seconds. Add 1/3 of the chocolate chips, stir, and microwave for 20 seconds at medium power. Let sit for a minute, then stir. Heat for 20-second intervals (always at 50% power), stirring after each round, until most of the chips are melted. Add another 1/3 of chips and repeat. Add the rest of the chocolate chips and repeat again. Cool to room temperature.

Both methods:

Once the chocolate reaches room temperature, spoon it over ice cream or pour it into a squeeze bottle and squeeze the mix over ice cream.

Wait a few minutes for the shell to harden. You will see a change in appearance – the chocolate will become less shiny and the color will darken a bit. Tap it with a spoon to be sure that the magic has happened before digging in.

Leftovers can be stored in an airtight container. Reheat gently so that the chocolate doesn’t burn.

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