Tag Archives: ice cream topping

Homemade Chocolate Shell

Homemade Chocolate ShellHomemade Chocolate Shell has appeared on here a few times over the years, but always as a part of another recipe. I’ve used it to finish an ice cream cake, as a dip for truffles, and just as a drizzle, but we all know chocolate shell shines brightest on a scoop of ice cream. It’s high time that it gets its own post.Homemade Chocolate ShellChocolate shell is both entertainment and dessert. It goes on ice cream (or anything cold) like chocolate syrup and then magically transforms into a hard edible shell right in front of your eyes! It’s no wonder the popular store brand is marketed as Magic Shell.Homemade Chocolate ShellThe “magic” of chocolate shell was a mystery to me for years—how did they do that?! Turns out, mostly with ingredients and preservatives that I’d rather not ingest whenever I get a hankering for a bowl of ice cream with a snappy chocolate topping. Imagine my utter delight when I discovered Homemade Chocolate Shell could be made with just two easy-to-find, vegan ingredients!Homemade Chocolate ShellHomemade Chocolate ShellYes, all you need to make Homemade Chocolate Shell are four ounces of bittersweet chocolate and two tablespoons of coconut oil. Melt them together, stir until smooth, and then drizzle—or let’s be real, pour—it over a scoop (or three) of ice cream. Then watch as the glossy sauce magically turns into a matte shell in a matter of seconds! It works because coconut oil solidifies at 76F, but that’s way less fun than calling it magic.Homemade Chocolate ShellNot only is Homemade Chocolate Shell made of less-terrifying ingredients than the store bought stuff, it’s more delicious, too. You control the quality of ingredients here, and that goes double since there are only two of them. This batch was made with Trader Joe’s Pound Plus Dark Chocolate and refined coconut oil because those are things that I like and keep on hand.

You may wonder, why refined coconut oil? The answer is simple: because it doesn’t taste like coconut. I like my Homemade Chocolate Shell to taste only of chocolate. That said, if you only have extra virgin coconut oil and don’t mind a little coconut flavor in your chocolate shell, it will work just fine.Homemade Chocolate ShellHands down, my second favorite part of eating Homemade Chocolate Shell is thwacking through it with the side of a spoon. There’s nothing quite like that satisfying snap and the shards of cold chocolate that melt in your mouth.

My first favorite part of eating Homemade Chocolate Shell? Actually eating it. Duh.Homemade Chocolate Shell

Homemade Chocolate Shell
makes about 3/4 cup

4 ounces bittersweet chocolate, chopped
2 tablespoons coconut oil (preferably refined/high heat)

Combine chopped chocolate and coconut oil into a small bowl. Microwave in 15 second increments, stirring in between, until melted. Let cool 8-10 minutes for optimal pouring consistency (so it doesn’t melt off whatever it’s coating). Pour or drizzle over ice cream or use as a dip for other frozen treats.

Leftover chocolate shell will keep in an airtight container at room temperature for up to a week. Reheat by microwaving in 10 second increments, stirring in between, until pourable.Homemade Chocolate ShellHomemade Chocolate ShellHomemade Chocolate Shell

Homemade Chocolate Syrup

Homemade Chocolate SyrupMy dad is the kind of person who just *needs* something sweet at the end of each day, probably because he was raised by someone who always had a chocolate cake on her kitchen counter. Aside from brownies though, he’s not much of a baker and neither is my mother, so homemade desserts weren’t a huge part of my family life growing up. Still, we were a small-dessert-every-night sort of family. We always had something sweet in our weekly grocery haul–Oreos, pecan sandies, popsicles–but I think, if asked, we’d all agree that the best dessert was always vanilla ice cream and chocolate syrup. Homemade Chocolate SyrupFast forward fifteen-ish years to me living the professional home baker life in New York in the middle of a pandemic. I can pretty much make whatever dessert I want, and maybe it’s because the weather is warming up or I’m feeling nostalgic or a little homesick, but all I really want right now is vanilla ice cream and chocolate syrup.Homemade Chocolate SyrupNow, I do not have much desire to begin making my own vanilla ice cream, but Homemade Chocolate Syrup? That, I need. Like many of us, I grew up with Hershey’s Syrup in the fridge, but now that I’ve started making my own chocolate syrup, I’m ruined for storebought forever. Deeply chocolaty, a little tangy, just thick enough, pourable even when it’s fridge-cold—this is the stuff my ice cream dreams are made of.Homemade Chocolate SyrupHomemade Chocolate SyrupHomemade Chocolate SyrupHomemade Chocolate SyrupAlso, my chocolate milk dreams. I generally cannot abide liquid dairy, but put some chocolate syrup in a glass of whole milk and I. am. interested.Homemade Chocolate Syrup beats the pants off of every storebought version I’ve ever had. Don’t get me wrong, I wouldn’t turn up my nose if someone offered me a scoop of ice cream with a drizzle of Hershey’s Syrup on top—I’m not a monster!—but it simply can’t compete with this stuff. Where the syrups you’ll find on shelves are cloyingly sweet, lacking in chocolate flavor and full of ingredients none of us can pronounce, this one is super chocolaty from cocoa powder and bittersweet chocolate, has a little depth from brown sugar, and requires six ingredients that you very well may have in your pantry right now. Oh, and it’s vegan.

If you’re wondering if it’s worth the effort to make Homemade Chocolate Syrup, the answer is a resounding “yes.” This is essentially a souped-up simple syrup with a little chopped chocolate and vanilla extract stirred in at the end. We’re talking twelve minutes start-to-finish for a pint (that’s two cups!) of chocolate syrup. I haven’t done the math, but I’m fairly certain this is less expensive than storebought, too.Homemade Chocolate SyrupWith that, I rest my case…and also tiptoe into my kitchen at 2am for some ice cream and Homemade Chocolate Syrup. Homemade Chocolate Syrup

Homemade Chocolate Syrup
makes about 2 cups

1 cup light brown sugar, packed
2/3 cup natural unsweetened cocoa powder
pinch of salt
1 1/4 cups water
1 ounce bittersweet chocolate, chopped
1 teaspoon pure vanilla extract

In a small pot or saucepan, whisk together brown sugar, cocoa and salt to remove any large lumps. Add water and whisk to combine.

Place over medium heat. Stir occasionally until it comes to a simmer, then constantly for 5 minutes while it simmers. Mixture will expand dramatically. Remove from heat.

Whisk in chopped chocolate, followed by vanilla. Let cool a bit in the pot before transferring to a jar (or other container) for storage.

Chocolate syrup will keep covered in the refrigerator. Stir before using.Homemade Chocolate SyrupHomemade Chocolate SyrupHomemade Chocolate Syrup