July 13th, 2011

{recipe} Homemade Magic Shell, Beyotch!

Homemade Magic Shell

Chocolate chips + coconut oil = magic.

Homemade magic shell, that is.

Melt the two together and you have a shelf stable chocolate sauce that hardens into a chocolate candy shell when poured over something cold. Right. Before. Your. Eyes.

I love magic.

(Speaking of which, was Gallagher a magician, too, or just a comedian?)

I digress.

If you’ve never worked with coconut oil before you should know that there are two kinds, refined and unrefined. Unrefined has a hint of coconut flavor, while refined is neutral. Use the latter to make a sauce that tastes purely of your chocolate. You can also use the former—or a combination—with the same success and a slightly more “candy” flavor. (I personally like the combo of approximately 60 refined-40 unrefined best.)

Your magic shell sauce will keep for a while on the shelf or in the fridge stored in a sealed glass or plastic container. It will turn solid when cool—just microwave for a few seconds or, if in plastic, allow the container to sit in a warm water bath until the sauce liquifies. (Never microwave in plastic!)

I use chocolate chips, but you can use any chocolate. I’ve also made this using peanut butter and butterscotch chips. Or you can add flavor using extract like with this Peppermint Magic Shell.

You can also use your magic shell—whatever flavor—to make these easiest Chocolate Covered Banana Bites

Homemade Magic Shell
(can be shared with kids 12+ mos)*
makes 1/2 cup

1/2 cup semisweet chocolate chips
1/4 cup cocnut oil (see note above about using refined vs unrefined)

1. Combine chocolate chips and coconut oil to melt together. If you plan on melting them in the microwave, use a glass bowl. If you plan on melting them on the stovetop, combine in a small saucepan. Melt in 15-20 second intervals or over medium heat until chocolate chips are 85% melted. Take bowl out of the microwave or pot off of the heat and stir to finish melting the chocolate.

2. Pour sauce into a storage container and keep until ready to top ice cream!

*Note: While there is nothing in this that cannot safely be shared with kids younger, I recommend this starting at, the earliest, 12-months-old due to the high sugar content. No matter how old your children, be sure to serve age appropriate portions. A little of this treat goes a long way.

7 Responses

  1. lynne says:

    i wish you could hear the sound my belly just made! SOOO yummy! how dare you post this recipe, i must i must i must eat it! :)

  2. Yuummmm!!! I can’t wait to try this with the kids!!! Thanks so much, I can’t wait to keep browsing on your site ;-) )

  3. MaryC says:

    If just making the chocolate shell isn’t it just easier to just buy magic shell? Seems costly to buy the chips and coconut oil.

  4. One Hungry Mama says:

    @MaryC – great question. It really all depends. Personally, we’ll eat magic shell—homemade or not—1 or 2x’s per year. It’s wayyy more cost effective for me to buy chips and coconut oil, both of which I use for other things, than it is for me to buy a jar of pre-made magic shell that will sit in my fridge forever and probably eventually get thrown away.

    The real question is will you use chips and coconut oil again? Chocolate chips are pretty easy to use up (throw into trail mix, banana bread, cookies, pancakes, etc.) You may be less familiar with coconut oil, but it’s great. I use it in baked goods (instead of veg oil or sometimes even butter), I almost always use it to make pancakes, it’s awesome for sauteeing dark leafy greens (instead of, for example, olive oil), etc. Like most any other oil, it also lasts for a long time.

    Hope this helps!

  5. Heather Elissa says:

    what can you use instead of coconut oil?

  6. One Hungry Mama says:

    Sorry for the late reply Heather – vegetable oil should work.

  7. Was looking for this – so I just tweeted your site on our account – thanks

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