I love serving my ice cream desserts in a fancy and absolutely delicious way. If you are like me, then my 3 ingredients homemade magic shell, a fancy twist to serve ice creams, is for you. Simple to make, gets ready in 15 minutes, this melted chocolate topping sets quickly when drizzled over ice cream. It forms a hard shell that’s totally delicious and fun to crack, kids just love having fun while eating this delicious frozen dessert.
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This homemade chocolate sauce isn’t your ordinary dessert sauce – when poured over cold ice cream, it quickly sets and forms a hard chocolate shell. It’s so satisfying to break into this chocolate coating! Be sure to check my Chocolate Chip Cannoli Dip.
Mark my words, you can elevate ice cream to a whole new level with chocolate topping and your guests or family won’t stop pouring compliments for you!
I would say jazz up any frozen dessert with this simple homemade magic shell topping that uses coconut oil.
What is magic shell topping
Magic shell topping is a “magical” melted chocolate sauce that hardens when it touches something cold, quickly forming a delicious shell. It uses coconut oil because it solidifies quickly to help form the hard shell yet soft enough to break apart. It gives this shell coating a wonderful texture.
Anytime you can double or triple the recipe, simply double/triple the ingredients and follow the recipe as written. Homemade magic shell is a wonderful gift to give to friends and neighbors!
Homemade magic shell topping comes together quickly and easily for one epic dessert sauce! Are you ready to deep dive further!!
Ingredients for Chocolate Magic Shell
- Chocolate: I prefer to use bittersweet 60% cacao for this recipe. For best results, use a chopped bar of solid chocolate. Avoid using candy melts. But feel free to use your favorite kind of pure chocolate for this topping – white, milk, or bittersweet chocolate are all wonderful choices. For dietary restrictions use vegan or dairy-free chocolate.
- Coconut oil: Coconut oil helps in melting and coating with smooth texture while pouring over the ice creams. I would not recommend using normal butter or olive oil or vegetable oil for this recipe.
- Sea salt: Salt just balances out the sweetness.
Chocolate bar vs. Chocolate chips
Chocolate bar gives a smooth texture to magic shell, I noticed a significant difference while using high quality chocolate bar. It melts quickly and gives a glossy finish once it hardens.
On the other hand chocolate chips have stabilizers that prevent them from melting smoothly. They take longer to melt and chocolate sauce is thicker.
Both will work, but I prefer using chocolate bar in order to get that smooth, shiny and velvety magic shell.
Can I make Chocolate Magic Shell without coconut oil
Coconut oil is a fat that is solid at room temperature, while heated it melts and solidify again once touches the cold surface, like ice cream in this recipe. So using other oils (that are liquid at room temperature) It may work but chocolate sauce may taste differently and overall taste profile would change.
Tips For Success
- Use high quality chocolate bar to achieve that shiny, velvety look for magic shell.
- Try not to overheat the chocolate. Burned chocolate tastes bitter and can’t be saved. I recommend heating the mixture in 30-second increments, stirring well in between each time.
- Before pouring onto ice cream, let the shell mixture cool for 15 minutes. It is hot immediately after heating and will just melt the ice cream instead of forming a shell.
- To make a peanut butter magic shell, swap the chocolate for 1 cup of peanut butter (crunchy or smooth), omit the salt, and add a teaspoon of granulated sugar. Heat, stirring often, until the mixture is pourable.
How to Store and Reheat
Once the mixture is melted in the microwave, it will make about 3/4 cup of magic shell, which is enough for 4-6 people. You can easily cut the recipe in half to make less or even double it.
Still if you have any leftover, store it in an airtight container at room temperature. Just stir it up again and top it on your ice cream. It is good to store for one month at room temperature.
If planning ahead then transfer it in mason jar and store in refrigerator for up to a month. Reheat in microwave with 30 seconds interval.
Serving Suggestions
Personally I like to top off my ice creams or cut fruits, use homemade magic shell on any cold desserts, milkshakes included! This chocolate sauce will elevate Chocolate Banana Malt Milkshake, drizzle some over S’mores Ice Cream Sandwiches or on Peanut Butter Cup Ice Cream Pie. Finally add in Frozen French Silk Pie Cocktail and enjoy. Am I successful in taking you back to your childhood memories!!
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Homemade Magic Shell Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 12 ounces bittersweet (60% cacao) chocolate 340 grams, chopped
- ½ cup refined coconut oil 113 grams
- ¼ teaspoon fine sea salt
Instructions
- Combine the chocolate, coconut oil, and salt together in a microwaveable dish (or in the top of a double boiler set over simmering water).12 ounces bittersweet (60% cacao) chocolate, ½ cup refined coconut oil, ¼ teaspoon fine sea salt
- Heat the mixture, stirring often, until almost all of the chocolate is melted.
- Remove the mixture from the heat source and stir until all of the chocolate has melted and the mixture is smooth.
- Let the mixture cool for at least 15 minutes before serving. Pour chocolate shell topping onto the ice cream of your choice and enjoy!
Video
Becky’s Tips
- A microwave is the quickest way to melt everything together, but a double boiler works great, too.
- Try not to overheat the chocolate. Burned chocolate tastes bitter and can’t be saved. I recommend heating the mixture in 30-second increments, stirring well in between each.
- Before pouring onto ice cream, let the shell mixture cool for 15 minutes. It is too hot immediately after heating and will just melt the ice cream instead of forming a shell.
- Use coconut oil for the best result.
- Avoid using candy melts. For dietary limitation use vegan or dairy-free chocolate. Feel free to use your favorite kind of pure chocolate for this topping – white, milk, or bittersweet chocolate are all wonderful choices.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Magic Shell Step by Step
Combine Ingredients: Take a microwavable bowl, combine 12 ounces bittersweet (60% cacao) chocolate, ½ cup refined coconut oil, and ¼ teaspoon fine sea salt.
Melt the chocolate: Microwave the chocolate in short burst of 30 seconds interval. Keep stirring every time.
Repeat until you get a smooth runny chocolate sauce. (or in the top of a double boiler set over simmering water)
Pour: Wait for few minutes as the magic shell chocolate sauce is warm. Pour it over the ice cream and see the magic. Sauce will harden in few seconds and you will have a shiny magic shell.
Bring your inner child out and indulge in this magical homemade magic shell.
Can I substitute olive oil or butter for coconut oil ? I have allergy to coconuts. Than you.
It may not work out or taste the same!
How do I make a cherry shell?
I haven’t made it to that flavor yet!
Use white chocolate, cherry oil, which you can find in Walmart baking craft section add a little to taste powdered food coloring