This is a recipe for Magic Shell chocolate sauce.
You pour it over ice cream and it magically hardens into a delicious hard chocolate shell.
I’m going to make a sundae with my devil’s food cupcake, chocolate ice cream, and magic shell on top.
Yum yum yum.
If you are not on a limited diet like me, add some toasted, buttered and chopped nuts, some marshmallow fluff, caramel sauce, strawberry sauce or jam, some chopped pretzels or graham crackers. Maybe some fruits for balance? Like strawberries or raspberries or blueberries? Or even (yuck) some chopped bananas?
http://www.seriouseats.com/2014/06/how-to-make-your-own-chocolate-dip.html
MAGIC SHELL
Makes 2 c, keeps for basically forever at room temperature (do NOT fridge)(to reuse later, just microwave and stir again)
250 g chocolate
200 g coconut oil
125 g corn syrup
Directions:
Finely chop chocolate.
Stir in coconut oil and corn syrup.
Microwave for 15 seconds at a time, stirring constantly.
Enjoy!
What I did:
Chopped up a hershey bar
added two heaping teaspoons of coconut oil
added two level teaspoons of palm treacle (I didn’t have corn syrup)(can also use lyle’s golden syrup)
Microwave for 15 sec.
Pour onto cold ice cream.
It freezes in less than a minute!!!
YUM!!!
I ate one sundae, that was half the chocolate sauce. There is enough for a second sundae.
So, with my proportions, it makes enough for two sundaes.
Make It For Me Now 