In case you somehow missed the good news (I talked about it in my blogiversary post) I've been busy in the kitchen developing recipes for a summertime series sponsored by Chocoley. These delicious treats are sure to help you beat the summer heat.
Up first is one of those recipes I've come across that is so cool I knew I have to try it immediately— Magic Shell, made with only two ingredients! Various versions of this recipe have been floating around the internet for longer than I've been blogging, but I think this one is by far the simplest. Since it uses a 2:1 ratio you can easily make as much or as little as you need, just make sure to use twice as much chocolate as coconut oil. It's so simple I've been wondering why I waited so long to make it.
200g Chocoley Semi Sweet Dark - Indulgence Ultra Couverture Dipping & Enrobing Chocolate
100g refined coconut oil (see notes)
12 ounce squeeze bottles
- Place coconut oil and chocolate in a microwave safe dish (I used a pint-sized Ball Canning Jar.) Heat on low power in 30 second increments until the chocolate has melted. Stir until smooth, then slowly drizzle over ice cream and watch it harden.
- Store remaining Magic Shell at room temperature until ready to use. If the Magic Shell has hardened (coconut oil will harden when stored at temperatures below 76°F) reheat on low power for 30 seconds and stir before use.
Where to Purchase
Chocoley Semi Sweet Dark - Indulgence Ultra Couverture Dipping & Enrobing Chocolate
Unlike virgin coconut oil, refined coconut oil has no coconut flavor, making it the better choice for this recipe. You can use virgin coconut oil, but your magic shell will have a distinct coconut flavor.
Chocoley provided chocolate, sprinkles, and a squeeze bottle to help facilitate this project. All other supplies were purchased on my own.
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