Chocolate Shell

F&W's Justin Chapple makes his version of Magic Shell (a sauce that quickly hardens when poured over cold things) with coconut oil to give it additional flavor.

  • Total Time:
  • Servings: Makes 2 cups

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Ingredients

  • 1 pound bittersweet chocolate, finely chopped
  • 1/2 cup coconut oil
  • Salt
  • Ice cream, for serving

How to make this recipe

  1. In a large microwave-safe bowl, melt the chopped chocolate with the coconut oil at high power in 20-second intervals, stirring between bursts. Stir in a generous pinch of salt and let stand at room temperature until cooled before pouring over ice cream.

Make Ahead

The chocolate shell can be stored at room temperature for 2 weeks.

Contributed By Photo © Nicole Franzen Published September 2015





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