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Chocolate Magic Shell is so incredibly easy to make. Just two ingredients and two minutes and you have a chocolate sauce that hardens on your ice cream! Young and old alike will love being able to crack through that chocolate shell with their spoon to get to the good stuff – the ice cream!
Why this recipe is so great:
- Only two ingredients needed: chocolate and coconut oil.
- No fancy equipment needed. This chocolate sauce is made in the microwave!
- This homemade magic shell remains velvety smooth and liquid until you pour it over cold ice cream. Then it gets hard. Super fun!
Here’s how to make it:
- Combine half a cup of chocolate chips or chocolate chunks with a tablespoon of coconut oil in a microwave safe bowl.
- Cook on 50% power for a minute, stir, and then cook for another 30 seconds at 50% power. Then, all you have to do is continue stirring until all of the chocolate is melted. That’s it!
Recipe tips for perfect results:
- Not all chocolate chips or chocolate chunks taste the same. My preference is to use a high quality 72% dark chocolate chunk, but you can use milk or semi-sweet chocolate.
- You can double this recipe, but it might require more heating.
- If you don’t use all of the magic shell and it hardens in the bowl, just warm it up using 30 second increments at 50% power in the microwave and stir well in between.
Put it on homemade ice cream!
This chocolate magic shell is perfect because you can drizzle a little (or a lot) on top for that chocolate goodness that goes great with any frozen dessert. Here are my favorite homemade ice cream recipes:
- Coconut Ice Cream
- Old Fashioned Strawberry Ice Cream
- Vanilla Ice Cream made with vanilla beans
- Bourbon Nectarine Ice Cream
Did you make this recipe? Be sure to leave me a comment below and let me know what you think!Â
Chocolate Magic Shell
Ingredients
- 1/2 cup chocolate chunks 72% dark recommended
- 1 tbsp coconut oil
Instructions
- Combine chocolate chips and coconut oil in microwave safe dish.
- 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.
Notes
Recipe tips for perfect results:
- Not all chocolate chips or chocolate chunks taste the same. My preference is to use a high quality 72% dark chocolate chunk, but you can use milk or semi-sweet chocolate.
- You can double this recipe, but it might require more heating.
- If you don't use all of the magic shell and it hardens in the bowl, just warm it up using 30 second increments at 50% power in the microwave and stir well in between.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in July 2018 and has been updated with more helpful information and recipe tips. Don’t worry – I didn’t touch the recipe!
Hi Krissy! How would you suggest storing leftover sauce (small household here & ice cream is a rare treat, unfortunately, due to health concerns)?
Thanks!
I think room temp would be fine since that is how I store both my chocolate chips and coconut oil! It will solidify so just follow heating instructions to reheat.