If I had known how easy it is to make your own magic shell – well, I would have done it a loooong time ago.
While not a huge fan of chocolate, I love it frozen – and I especially love it frozen over ice cream, a la the shell.
Many (many!) recipes abound for this treat, most consisting of only two ingredients – chopped chocolate and coconut oil.
But I’m partial to this one, courtesy of Serious Eats. They add some corn syrup to offset the coconut oil and give the shell an even lovelier texture. If you’ve made magic shell before, give this recipe a try and see what you think!
I plan on using this on all sorts of pops this summer – starting with these amazing s’mores popsicles!
from Serious Eats
8 ounces (250 grams) semi or bittersweet chocolate, chopped (obviously, the higher the quality of your chocolate the better, but I’ve used regular old chocolate chips too, and they work perfectly – you can even use dairy-free chips!)
1 cup (200 grams) coconut oil
1/2 cup (125 grams) light corn syrup
Combine your ingredients in a heatproof bowl set over a pan of barely simmering water, stirring till completely melted and emulsified (you can use your microwave too – work in 15 second increments at half power).
To use: Pour over ice cream or, if working with cones and pops, dip them right in. Let the shell harden before eating – this takes about 30 seconds, during which time you’ll see the shell go from a glossy to matte finish, as shown in the photos above.
To store: This keeps for months, tightly covered at room temperature. Just give it a stir prior to using (if crystals form over time, a quick zap in the microwave will fix it right up).
This delicious recipe brought to you by Sheri Silver