Food Network Magazine - (08)August 2020

M

a

g

i

c

Like store-bought Magic Shell, this chocolate topping hardens quickly

once it hits ice

cream. The secret

is coconut oil!

Step up your ice cream game and

make your own chocolate shell!

It

’

s

B

A

SI

C CHOCOLAT

E

S

H

E

LL TOPP

ING

ACTIVE: 10 min

l TOTAL: 35 min

MAKES: about ¾ cup 6

ounces semisweet, white or milk chocolate, chopped

¼

cup refined coconut oil

Pinch of fine sea salt1.

Fill a saucepan with a few inches

of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes. 2.

Remove the bowl from the pan

and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce to an airtight microwave-safe container and refrigerate up to 3 months. To remelt, uncover and microwave in 10-second intervals, stirring, until pourable.

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