Chocolate Magic Shell
Oh, the memory of the chocolate-dipped cone from Foster’s Freeze! Once the Foster’s on the Mesa left, I figured this part of childhood would live on only in my memory. A visit to Portland at the peak of its cottage-business foodie culture brought it back to front and center when an upscale ice cream shop offered it as a topping. I’ve been making my own ever since.
This is one of those items that is so absurdly easy to prepare that you want to keep it secret in your back pocket. But if more people know how to make it, more of us can enjoy that satisfying crack through the chocolate coating. Even better, it’s now on your own terms: Whereas the Foster’s version came with the thinnest shell of waxy chocolate and then spilled melted soft serve upon the first bite, this time you can have it in a cup and maybe give yourself a second round of topping. Who’s counting? It’s your Magic Shell.
While this recipe is based on the most easy-to-acquire ingredients, you are free to pick the chocolate of your choice, like a single-origin bar from Twenty-Four Blackbirds or a delightful 50% cacao solid bar.
Chocolate Magic Shell
Ingredients
- 2 cups semisweet chocolate chips, about 12 ounces
- ¼ cup refined coconut oil
Instructions
- Place all the ingredients in a microwave-safe bowl.
- Microwave for 30-second bursts, stirring between each burst, until the chocolate is fully melted, about 60–90 seconds. Alternatively, use a bain-marie or double boiler to slowly melt the chocolate.
- Let the mixture cool uncovered, stirring every few minutes so it cools evenly, until the chocolate is warm, liquid and spoonable, about 15 minutes.
- Use immediately. Spoon over ice cream, adding a sprinkle of flaky finishing salt like Maldon. Let sit for 30 seconds to harden before serving.
- To store, transfer to a jar and refrigerate, covered. Reheat in 15- to 30-second bursts in the microwave, stirring occasionally to heat evenly, taking care not to scorch it.
