Remember that time I said the busier I was at work the more complex my baking projects? There’s a limit to that, and I found it this week, so instead I’m sharing a very simple (very satisfying) recipe with you.
As a kid, I remember loving Magic Shell. Erik didn’t know what it was when I asked him if he remembered it, and Madison remembered it at Dairy Queen but not as a store bought treat. I remember going to A&P and begging to get a bottle from the ice cream aisle, right next to the sprinkles I obviously also needed.
It goes on liquid and hardens quickly, and then you can satisfyingly break it with your spoon. And the homemade version checked all of those boxes – plus I got to make it with dark chocolate instead of milk chocolate.
Start by chopping up a chocolate bar. Use something good here – there are only two ingredients, so you may as well splurge.
Melt in the microwave in 20 second intervals, stirring well after each zap, until smooth.
While still hot, add the coconut oil and stir until incorporated.
Let it sit for a minute, and then pour over your ice cream. Erik bought pistachio, so that’s what you see here.
So easy! So satisfying! And your can just store the extra in an airtight container to enjoy with ice cream all week! (Just make sure to give it a quick zap in the microwave first.)
- 4 ounces chocolate, finely chopped
- 3 tablespoons coconut oil
- Chop chocolate finely and place in microwave safe bowl.
- Heat on high in 20 second intervals, stirring well after each interval, until completely smooth.
- While hot, add coconut oil and stir to incorporate.
- Allow to cool 1 minute before pouring over ice cream.