I don’t know about you, but I still find Magic Shell kind of, well, magical. Tasty, too. At least that’s what I remember, which is why, after many years of not putting the stuff to my lips, I had a hankering. And you know what that means… time to try and make homemade magic shell!
I assumed that the store bought stuff would have a ton of chemicals, be high in trans fat, and near impossible to recreate at home but, as it turns out, that’s not true. In fact, it’s pretty straight forward stuff. All you need to make it at home is chocolate and coconut oil. That’s it. For reals. And you can do the whole thing in the microwave if you want.
Since ’tis the season for sugar plums fairies and peppermint kisses, I decided to spike my latest batch of “magic shell” with all-natural peppermint flavor. The result is a irresistible chocolate-candy cane flavor perfect for a holiday sundae:
Vanilla ice cream and peppermint magic shell topped with crushed candy canes, or
Crushed peppermint candies folded into softened vanilla ice cream topped with peppermint magic shell.
Can you think of a more exciting holiday dessert for the little ones? Or an easier, faster, more festive last minute dessert?
Didn’t think so.
If you’ve never used coconut oil before, you’ll find that it’s a little different than other cooking oils. When cool, it turns solid, with a consistency similar to crisco. But make no mistake, because it is so heat stable, it’s great for cooking (especially frying). And apparently for turning plain old chocolate into a magical substance that turns from liquid into a hard candy shell when poured on ice cream.
There are two kinds of coconut oil, refined and unrefined. Among the differences, unrefined has a slight hint of coconut flavor, while refined has a neutral taste. To achieve the purest chocolate flavor, either to eat plain or use as a backdrop for flavors like peppermint, use refined coconut oil.
I actually like a combo of refined and unrefined (approximately 60-40)—it gives a sort of candy flavor—and have even made magic shell using entirely unrefined. It all works out well. In fact, I only had unrefined on hand when I made my peppermint batch and I thought the flavor was great. The peppermint burst right through the coconut, no problem.
Peppermint “Candy Cane” Magic Shell
makes 1 cup
1/2 c cocnut oil (see not above about using refined vs unrefined)
1 c semisweet chocolate chips
1/4 tsp natural peppermint flavor
1. Combine coconut oil and chocolate chips. If you plan on melting them together in a microwave, put them in glass bowl or pyrex dish. If you plan on melting them together on the stovetop (over medium heat), combine them in a small saucepan. Melt until chocolate chips are 85% melted. Take them out of the microwave or off of the heat and stir to finish melting the chocolate.
2. Stir in peppermint flavor. Pour over ice cream and watch it harden to a candy shell!
Storing your magic shell: Pour magic shell into a glass jar or plastic squeeze bottle. Store at room temp. If it’s cold, the magic shell might harden. Simply place your container in the microwave (never microwave in plastic!) or in a warm water bath until it liquifies again.