We’re going to show you how to make a chocolate shell, aka popsicles’ and ice cream’s most magical topping.
Magic shell gets its instant-hardening ability from oils high in saturated fat (such as coconut oil) that firm up at room temperature and turn rock solid in the fridge. When you mix coconut oil with melted chocolate, the warm chocolate keeps the mixture in a melted, liquid state at room temperature. But as soon as the dip hits your frozen dessert, it chills and “magically” hardens into a shell within about 30 seconds.
You’ll find many recipes around the web for magic shell, some that call for a super low or super high proportion of coconut oil, and some that even call for added corn syrup (truth). Lots of these just don’t work all that well. But we think we’ve nailed the winning formula — so pour or dip and dig in!
- 227g Joya's 70% dark chocolate or 61.5% coconut milk dark chocolate,* finely chopped
- ¼ cup (48g) virgin coconut oil
- small pinch sea salt
*Alternatively, you can use any 60-85% dark chocolate of your choice. To keep this recipe paleo-friendly, ensure the chocolate does not contain refined/cane sugar
- Melt chocolate and coconut oil over a double boiler (or a stainless steel bowl placed over a pot of simmering water), stirring continuously.* Stir in salt.
- Let mixture cool at room temperature until just barely warm to the touch.
- Pour over popsicles, ice cream or other frozen treats and let dip harden for about 30 seconds before digging in. When ready, the surface will turn from glossy to completely matte.
*Although we’re not fans of microwave use, in a pinch, you can also add the chocolate and coconut oil to a microwave-safe bowl and microwave the mixture in 10 second bursts about 4 times, stirring well in between, until the mixture is completely melted and emulsified.
Do Ahead: Chocolate shell (and any leftovers) can be stored covered at room temperature for 1 month.