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.
Slideshow: More Milk Chocolate Dessert Recipes
1 pound bittersweet chocolate, finely chopped
1/2 cup coconut oil
Ice cream, for serving
How to Make It
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.
The chocolate shell can be stored at room temperature for 2 weeks.
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