Chocolate Magic Shell

It's finally Christmas break—I can't believe that Christmas is in a week! We're making ice cream today for an ice cream party tonight...even though it's winter. The snow is melting anyways (I'm a little disappointed in you, Russia!), so why not eat ice cream?

Chocolate magic shell is surprisingly easy to make, and works well. The secret ingredient: coconut oil. My grandma sent me this coconut oil, and Damon helped me make the shell today. Yes, you can taste the coconut oil a little in the magic shell...except Damon; he was licking the bowl and said he couldn't taste it. All the better! Magic shell can be made with many variations...switch the type of chocolate chips and you get endless options!

The recipe I used (the first in the list) is from addapinch.com. It hardens after awhile, even at room temperature, and can be stored for a long time.

The rest of the recipes are from cookly.net. There are additional ingredients added in those recipes, so if you don't like the coconut oil taste, these recipes would probably have less of that flavor.

Chocolate Magic Shell

Ingredients:

1 cup milk or dark chocolate chips

2 tablespoons coconut oil

Instructions:

1. Add chocolate chips and coconut oil to a microwave-safe bowl. Stir together and then microwave in 30-second increments until the chocolate chips have completely softened. Remove from microwave and stir together until smooth.

2. Spoon or pour over ice cream or frozen yogurt.

3. Store at room temperature in a squeezable container or a jar.

*Use different types of chocolate chips to get different flavors.

Recipe from: http://addapinch.com/cooking/2013/06/19/homemade-magic-shell-recipe/#.UrQOlH8ayK3

Chocolate Magic Shell 2

Ingredients:

1/3 cup coconut oil

4 oz semi-sweet chocolate

1/4 tsp vanilla extract

1 tsp cocoa powder

(Optional) 1/8tsp Instant Coffee or Espresso

Directions:

1. Place a few inches of water in a small sauce pan and bring to a simmer. On top of that, place a heat-safe mixing bowl. Thus creating a double boiler.

2. Add the Chocolate, Coconut Oil, and a pinch of Salt to the mixing bowl of your double boiler.

3. Stir occasionally until the chocolate has melted.  Once the chocolate has melted, add the vanilla extract and remove from the heat.

4. Allow your mixture to cool down to room temperature.  It should only take 20-30 minutes.  (Do not place in the fridge or freezer to help cool off or it will turn rock hard!)

5. Pour onto ice cream.

6. Store at room temperature in a squeezable container or a jar.

Variations on Chcolate Magic Shell 2:

White Chocolate Peppermint Magic Shell – Replace the semi-sweet chocolate with white chocolate and replace the vanilla extract with peppermint extract.

Cookies & Cream Magic Shell – Use the base recipe above but skip the cocoa and instant coffee. Once the mixture has melted, add 1 tsp of vanilla extract (instead of just 1/4) and add 1 tablespoon of crushed up Oreos

Cookies & Cream White Chocolate Magic Shell – Follow the Cookies & Cream recipe above but use white chocolate instead of the semi-sweet chocolate from the original recipe base.

Chocolate Peanut Butter – Use the original base recipe but instead of 4 oz of semi-sweet chocolate add 2.5 oz of semi-sweet chocolate and 1.5 oz of peanut butter chips.

http://cookly.net/recipes/recipe-to-make-magic-shell-ice-cream-topping-5-flavors/