Chocolate Shell Sauce Recipes

DIY CHOCOLATE SHELL COATING

Steps:

• Melt the chocolate, shortening, vanilla and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the melted chocolate mixture into a small bowl. Pour over ice cream and let harden, or use as a coating for snacks like fruit or pretzels.

BASIC CHOCOLATE SHELL TOPPING

Steps:

• Fill a saucepan with a few inches of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes.
• Remove the bowl from the pan and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce to an airtight microwave-safe container and refrigerate up to 3 months. To remelt, uncover and microwave in 10-second intervals, stirring, until pourable.

INSTANT CHOCOLATE HARD SHELL

Steps:

• Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

OLIVE OIL CHOCOLATE SHELL

Steps:

• Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
• Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens.
• Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.

MAGIC SHELL CHOCOLATE SAUCE

Steps:

• Melt butter over medium-low heat in a medium saucepan.
• Add the chocolate chips.
• Whisk them around until they are melted.
• Add the vanilla.
• If you are using the nuts, saute them for a few minutes in 1 tsp.
• butter before adding them to the Magic Shell Sauce.
• Pour the delicious sauce over any flavor ice cream.
• It will harden within several seconds.

CHOCOLATE SHELL ICE-CREAM TOPPING

Steps:

• Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.