Magic Shell Chocolate Sauce Recipes
MAGIC SHELL CHOCOLATE SAUCE
From The Really Good Food Cook Book. This klondike-like coating sauce for ice cream keeps for months in the refrigerator. I have it on hand at all times. Everyone, I mean everyone, will love it!
Provided by Sandra Silver
Categories Sauces
Time 13m
Yield 18-20 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter over medium-low heat in a medium saucepan.
- Add the chocolate chips.
- Whisk them around until they are melted.
- Add the vanilla.
- If you are using the nuts, saute them for a few minutes in 1 tsp.
- butter before adding them to the Magic Shell Sauce.
- Pour the delicious sauce over any flavor ice cream.
- It will harden within several seconds.
WHITE-CHOCOLATE MAGIC SHELL
Coat scoops of ice cream in this easy sauce, then watch as it hardens into the perfect shell. It makes an excellent finishing touch for our Tropical-Fruit Cones.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes about 1/2 cup
Number Of Ingredients 2
Steps:
- Combine chocolate and oil in a heatproof bowl set over (not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat; let cool about 20 minutes. (It should thicken slightly but still be pourable; if too thick, return bowl to simmering water 10 to 15 seconds.)
INSTANT CHOCOLATE HARD SHELL
Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!
Provided by Fervent Frugal Foodie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 6m
Yield 32
Number Of Ingredients 2
Steps:
- Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 6.6 g, Fat 7.7 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 5.8 g, Sodium 1.2 mg, Sugar 5.7 g
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HOW TO MAKE CHOCOLATE MAGIC SHELL AT HOME - TODAY.COM
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4.5/5 (241)Category DessertsServings 0.67Published 2016-04-08
- Place the chocolate and coconut oil in a microwave-safe bowl. Heat on HIGH in 20-second increments, stirring thoroughly after each, until completely smooth. (No microwave? Set over a double-boiler and heat gently, stirring regularly, until completely smooth.)
- Cool to room temperature before drizzling over ice cream, and allow it to set before cracking with a spoon.
- Store any leftovers in an airtight container at room temperature for up to one year. If it solidifies, reheat briefly until liquid.
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- Place the bowl over boil water (creating a double-boiler) and stir the chocolate as it starts to melt. Continue to heat and stir the chocolate until completely melted, about 5- to 8 minutes.
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- In a medium, microwave-safe bowl, stir together chocolate chips and coconut oil. Microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Let sit until chocolate reaches room temperature.
- Serve with ice cream, or cover and store at room temperature (not in a refrigerator) for up to 1 month.
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- 2. Microwave in 30-second increments until melted and smooth (this may also be done in a small saucepan over low heat until all the ingredients are melted). 3. Pour over ice cream and watch the magic happen!
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- In a small, microwave-safe bowl, combine chocolate and oil. Microwave in 15-second increments, stirring well after each, until chocolate is smooth and pourable.
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- Combine the chocolate chips, coconut oil, and agave syrup in a medium microwave-safe bowl and heat it on high for 30 seconds. Stir gently until the mixture is smooth. If the chocolate will not melt completely after stirring for 30 seconds, microwave again for another 15 seconds, and stir. When the mixture is smooth, stir in the vanilla extract.
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- Microwave for 1 minute on 50% power. Stir. Microwave for another 30 seconds at 50% power. Remove and continue stirring until smooth.
- Chocolate magic shell will remain liquid for quite some time at room temperature and will harden when drizzled over ice cream.
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- Add chopped chocolate and coconut oil to a small mixing bowl and microwave in 30-second increments until fully melted and creamy, stirring occasionally to aid in the melting process. If you don't have or don't use a microwave, melt over a double boiler on the stove top.
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- Warm the chocolate and the coconut oil in a glass bowl in the microwave at 50% power. Start with 1 minute and then add 30 second intervals, stirring to combine. It should take 2-3 minutes for the chocolate to soften. Stir to combine and then dip or drizzle as desired. The chocolate coating can be stored at room temperature for as long as you want. Simply reheat it if it solidifies.
- If you are dipping orange slices, dip them into the melted chocolate and then set on a parchment or wax paper lined tray. When all of the fruit is dipped, place the tray in the refrigerator for 15-20 minutes. Once the chocolate has hardened, transfer the oranges to an airtight container and refrigerate until ready to eat. They will keep this way for at least 2 days. Enjoy!
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- Stir together chocolate chips and coconut oil in a medium microwave-safe bowl. Place in microwave and cook on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until all of the chocolate is melted and smooth.
- Remove from the microwave and let it cool uncovered (stirring every 5 minutes so it cools evenly), until the chocolate is barely warm - about 20 minutes.
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- Melt the chocolate using either a double boiler or the microwave. (If using the microwave, melt it by microwaving on the high setting for 30 seconds at a time. Remove the chocolate, stri thoroughly, and repeat until fully melted.)
- If the coconut oil is in a solid state, heat it until it is liquid. You can melt it together with the chocolate, if you prefer. Thoroughly mix the liquid coconut oil with the melted chocolate.
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- In a small glass jar or dish, heat the chocolate in the microwave for 30 to 60 seconds, until melted.
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