Magic Shell chocolate recipe
A few weeks ago I had our weekly Monday night family dinner at my condo in Sarasota. As one of the dessert options there was simple vanilla bean ice cream with the off the shelf Magic Shell Chocolate sauce. For those of you that are old enough to remember Dairy Queen and the simple vanilla ice cream cones dipped in chocolate sauce and it immediately hardened to form a light and crunchy chocolate coating, yum.
anyway this stuff was expensive, $3.69 for 3 oz.
I tried several recipes from online sources and through trial and error have the perfect combination.
1. over medium heat (6 out of 10 on electric stove) add 1 cup of coconut oil, bring to low simmer
2. add a pinch of salt, then slowly add 1 & 3/4 cup of Nestlé's semi-sweet morsels slowly
3. once fully melted the sauce should resemble the same viscosity as the off the shelf Hershey's chocolate syrup that you would use to make chocolate milk
let cool, but do not refrigerate (it will harden into a block). I use a glass quart mason jar to store the homemade magic shell and I just put it in the pantry, unrefrigerated. Pour over any ice cream and it will form that delicious shell in about two minutes.
Do not add normal sugar to sweeten the sauce because it will not dissolve and will be crunchy like sweet sand. Also, if you want to add real vanilla, you must add a teaspoon prior to heating the mixture. For some reason it super heats and will burn a portion of the chocolate, icky, tastes burned. I you are hungry enough you can convince yourself it tastes good.
I am now adding other dark chocolates and this does improve the quality and taste. Adding crushed nuts to the sauce also works. We tried junior mints and Reese's in separate batches and both worked well.
Enjoy.
Debbie N.
anyway this stuff was expensive, $3.69 for 3 oz.
I tried several recipes from online sources and through trial and error have the perfect combination.
1. over medium heat (6 out of 10 on electric stove) add 1 cup of coconut oil, bring to low simmer
2. add a pinch of salt, then slowly add 1 & 3/4 cup of Nestlé's semi-sweet morsels slowly
3. once fully melted the sauce should resemble the same viscosity as the off the shelf Hershey's chocolate syrup that you would use to make chocolate milk
let cool, but do not refrigerate (it will harden into a block). I use a glass quart mason jar to store the homemade magic shell and I just put it in the pantry, unrefrigerated. Pour over any ice cream and it will form that delicious shell in about two minutes.
Do not add normal sugar to sweeten the sauce because it will not dissolve and will be crunchy like sweet sand. Also, if you want to add real vanilla, you must add a teaspoon prior to heating the mixture. For some reason it super heats and will burn a portion of the chocolate, icky, tastes burned. I you are hungry enough you can convince yourself it tastes good.
I am now adding other dark chocolates and this does improve the quality and taste. Adding crushed nuts to the sauce also works. We tried junior mints and Reese's in separate batches and both worked well.
Enjoy.
Debbie N.
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