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. Slideshow:  More Milk Chocolate Dessert Recipes 

Total Time:
15 mins
2 cups


  • 1 pound bittersweet chocolate, finely chopped

  • 1/2 cup coconut oil

  • Salt

  • Ice cream, for serving


  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.

    Chocolate Shell
    © Nicole Franzen

Make Ahead

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

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