For one thing, and you can call it splitting hairs if you like, I'd describe these DIY ice cream toppings as chocolate dip, not Magic Shell. As those of us from New York know, chocolate dip is the shellack that hardens into a thin coating on your Mr. Softee cone. It's a little softer than Magic Shell, fudgier, and less snappy compared to Magic Shell's candy-like bite. There's more chocolate flavor and less sweetness—something that I actually prefer to Magic Shell.
The bigger issue I found with other recipes is the wrong proportion of coconut oil to chocolate, which produces either a shell that doesn't harden or one that turns brittle and oily-tasting. This recipe nails that ratio, and while it doesn't harden quite as fast or snappy as Magic Shell, it comes with chocolate dip's deeper fudge-y flavor.
And once you have this one recipe down you can use it for an ice cream truck's worth of novelties: King Cones, Klondike Bars, you name it. We'll be tackling those novelties later this week. But first up: the chocolate dip itself. Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil in particular turns firm, almost glassy, when cold.
What's more, it doesn't take much to turn coconut oil solid—it can firm up at room temperature and turn rock-solid in the fridge.
When you emulsify coconut oil with melted chocolate, the mixture remains a stable liquid at room temperature. But as soon as you drizzle it over ice cream it chills down fast , and within 30 seconds it hardens into a snappy shell. The food scientists at Smucker's have put a lot of hard work into making their Magic Shell especially snappy and fast-freezing.
Let's give them credit for that, because every homemade version I've tested takes longer to harden—about 30 seconds instead of five. But the guiding principle is the same: Magic Shell and chocolate dip are all about saturated fat. And the best fat for your chocolate dip is fast-hardening coconut oil.
Coconut oil is our magic ingredient, and the more of it you use, the snappier and faster-freezing your chocolate dip will become. Stick to refined coconut oil it's often labeled as "for high heat" instead of unrefined or virgin; refined coconut oil has a more neutral, chocolate-friendly flavor.
The best reason to make your own chocolate dip is to use higher quality chocolate. Dark chocolate's flavor holds up best to all that coconut oil, and it makes for a snappier coating compared to milk chocolate.
Since the chocolate's sweetness gets a little lost with all that oil, I add some sugar in the form of corn syrup. Why not plain table sugar? Because sugar won't dissolve in chocolate and oil alone; it'll remain coarse and gritty. October 13, We are currently experiencing playback issues on Safari.
If you would like to listen to the audio, please use Google Chrome or Firefox. Please note that archive episodes of this podcast may include references to Ask Science. About the Author. You May Also Like Domestic CEO. Thank you for a great easy recipe! Super easy and so much better than the store bought magic shell.
I did make this again and this time round I added just a very small, touch of spearmint extract 1 — 2 drops goes a very long way. So now I have 2 in my cabinet, regular milk chocolate flavor and mint flavor. Thank for sharing your recipe. Can you substitute the coconut oil for something else? If so, what wou you use as a substitution? Hi, Nancy! I recommend coconut oil if possible, but another oil will work in a pinch. What is shelf life once bottled stored on shelf?
We had leftover chocolate with coconut oil from dipping macaroons. We added additional coconut oil to get to your proportions, and the result was absolutely PERFECT—even better than the last store-bought bottle we had. Seriously—I buy one bottle a year, for my birthday—my new powers may turn out to be a problem! Can I use toasted coconut flakes instead of the chocolate chips, and should it be sweetened or unsweetened coconut flakes?
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I believe that anyone, even beginners, can bake amazing desserts! Learn my secrets that make baking from scratch easy. Jump to Recipe Print Recipe. Pin Ingredients in This Recipe This magic shell ice cream topping is a two-ingredient wonder. To make it, all you need is: Chocolate chips: I always use semi sweet chocolate chips in this recipe, but you can use milk chocolate or dark chocolate if you prefer one over the other. How to Make Magic Shell Simply add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in second intervals until smooth.
Can I Use a Chocolate Bar? You can easily cut the recipe in half to make less or even double it. An easy recipe for magic shell with just two ingredients. Perfect for topping on almost any ice cream!
Course Dessert. Cuisine American.
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