Remember “Magic Shell” ice cream topping? That super-sweet chocolate coating that magically hardened into a crisp “shell” the second it hit the ice cream was a favorite when I was growing up. Turns out, it’s super easy to make yourself.
The bottle of Magic Shell lists coconut oil as an ingredient. Now touted as a health food, coconut oil is solid at room temperature and hardens at colder temps. Hence, the “magic.” Sugar is also the #1 ingredient in Magic Shell, and chocolate is listed fifth! My version has just two ingredients–chocolate and coconut oil. To make it, use the basic ratio of 1 tablespoon coconut oil to 2 ounces of bittersweet or semisweet chocolate. Heat them together over low heat or in a double boiler, stirring occasionally until smooth. Remove from heat and let cool to room temperature (it will stay liquid.) Pour over ice cream and homemade freezer pops, or use to dip frozen fruit like bananas or grapes.
Note: if your topping is freezing a little thick, try adding another teaspoon of coconut oil.