Homemade Chocolate Shell Topping

aeslinbakes

4 years ago

Homemade Chocolate Shell is a yummy chocolate topping that chills into a thin, smooth, snappy, chocolatey shell when poured on anything cold or frozen. It’s made for ice cream, but is also great for so much more!

Makes the best ice cream bars. (Peanut Butter Ice Cream Bars – recipe coming soon)

This homemade chocolate shell makes the perfect topping for Éclair Cake and the perfect dip for Frozen Chocolate Covered Bananas, too.

For some helpful tips before you begin, click here.

Makes about 2 1/4 cups.

INGREDIENTS:

128 g (3/4 cup) milk chocolate chips
128 g (3/4 cup) bittersweet chocolate chips
162 g (3/4 cup) refined coconut oil
10 ml (2 teaspoons) vanilla extract

INSTRUCTIONS:

1. Melt the chocolate chips and coconut oil.

Microwave method:

– Place the milk chocolate chips, bittersweet chocolate chips and refined coconut oil in a microwave-safe bowl.
– Heat for 1 minute on 50% power.
– Stir until smooth. (The chips may not look completely melted at first but will continue to melt and become smooth while stirred into the refined coconut oil.)

Stove-top method:

– Place the milk chocolate chips, bittersweet chocolate chips and refined coconut oil in a heat-safe bowl.
– Place the bowl of chocolate over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water.
– Stir until smooth.

2. Stir in the vanilla.

– Stir in the vanilla until combined.

3. Use immediately. Or store at room temperature.

– Use immediately or let cool a bit for a thicker shell.

– Store in a jar or squeeze bottle at room temperature.
– If the homemade chocolate shell has solidified, just warm the container under running hot water or microwave at 50% power in 10 second bursts, stirring in between bursts.

Eclair Cake

*****

Coffee Chocolate Chip Ice Cream Bars

ABOUT THIS RECIPE

Bottles of store-bought chocolate shell topping are small. They get finished fast in our house. Learning to make homemade “Magic Shell” changed everything!

This homemade chocolate shell topping is perfectly pourable. It forms a nice, thin snappy shell on your ice cream and melts velvety smooth on your tongue.

Use on ice cream, of course. But this stuff is also great on chilled or frozen fruit like bananas and strawberries. It’s also great drizzled on chilled desserts like cheesecakes, whipped cream cakes and cream pies.

Frozen Chocolate Covered Bananas

TIPS:

Here are a couple of helpful tips:

1) Customize to your taste.

Use more milk chocolate or more bittersweet to cater to your taste. You can even use white chocolate!

2) Why use the refined coconut oil?

The coconut oil is what will give your chocolate coating a smooth pouring consistency and a nice crunchy snap. If you use straight chocolate, your chocolate shell will be thick and rock-hard.
Refined coconut oil will have less coconut undertones than unrefined coconut oil. The taste and aroma of refined coconut oil will be undetectable in your chocolate coating.