Chocolate Shell

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F&W’s Justin Chapple makes his version of Magic Shell (a sauce that quickly hardens when poured over cold things) with coconut oil to give it additional flavor. Slideshow:  More Milk Chocolate Dessert Recipes 

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on September 1, 2015
Total Time:
15 mins
Yield:
2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound bittersweet chocolate, finely chopped

  • 1/2 cup coconut oil

  • Salt

  • Ice cream, for serving

Directions

  1. In a large microwave-safe bowl, melt the chopped chocolate with the coconut oil at high power in 20-second intervals, stirring between bursts. Stir in a generous pinch of salt and let stand at room temperature until cooled before pouring over ice cream.

    Chocolate Shell
    © Nicole Franzen

Make Ahead

The chocolate shell can be stored at room temperature for 2 weeks.

Originally appeared: September 2015

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