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Glass dessert dish filled with three scoops of vanilla gelato covered in chocolate magic shell with multicolored sprinkles on top. In the background is a small jug of liquid magic shell and two spoons.

Magic Shell

Homemade liquid chocolate which solidifies on contact with cold items.
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Prep Time 8 minutes
Total Time 6 minutes
Course Condiment, Dessert
Cuisine American
Servings 8 people

Equipment

  • 1 Glass Pyrex Measuring Cup 2 cup volume

Ingredients
  

  • 1 cup chopped chocolate (200g)
  • 3 tablespoon coconut oil

Instructions
 

  • Measure 200g of chopped chocolate into a glass pyrex measuring cup or microwaveable vessel of your choice
  • Add in 3 tablespoons of coconut oil (measured as a solid, not a liquid)
  • Place in microwave and microwave for 25 seconds
  • Stir
  • Place back in the microwave for 15 seconds
  • Stir
  • Place back in the microwave for 15 seconds
  • Stir stir stir See Note 1
  • If still not fully melted, keep microwaving for 15 seconds and stirring
  • When ready, it is a fairly thin liquid.
  • If the chocolate is fairly warm you can let it cool down a bit before using.
  • Pour over ice cream and as it solidifies quickly, have your toppings ready to add quickly if using.
  • If you are going to dip items in, like a banana popsicle, I dip the popsicle in and then use a spoon to spoon the magic shell over the undipped portion letting the chocolate drip back into the cup. Again, if rolling in toppings move quickly before it solidifies.

Notes

  1. You don't want to overheat the chocolate by microwaving too long. Your chocolate will separate and become grainy. If it is stir-able with chunks in it, I find it just needs more stirring. There is usually enough warmth in the liquid portion to melt the chocolate chunks, they just need stirring. So stir stir stir. But, if it still isn't melting in, then one more 15 second pulse in the microwave should do it.
Keyword Bird's Ice Magic, Ice Magic, Magic Shell