Recipes Desserts Chocolate Chocolate Shell Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 2 cups Ingredients 1 pound bittersweet chocolate, finely chopped 1/2 cup coconut oil Salt Ice cream, for serving Directions 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. © Nicole Franzen Make Ahead The chocolate shell can be stored at room temperature for 2 weeks. Rate it Print