DIY Magic Shell

from ButterYum

makes about 1/2 cup

INGREDIENTS

• 6 ounces bittersweet or semisweet chocolate (use the good stuff)

• 4 tablespoons coconut oil (see notes below)

• pinch of table salt

DIRECTIONS

• Place all ingredients in a microwave-safe bowl and heat for 30 second intervals, stirring after each, until completely melted. 

• Allow mixture to cool to room temperature before using.

• Coat ice cream with magic shell by dipping into or drizzling over.  If you want to add sprinkles or a cherry on top, add immediately before magic shell hardens.  

• Store in an airtight container at room temperature for up to a month or freeze for long-term storage (reheat and allow to cool to room temp again before using).

NOTES

• I like chocolate that has a cocoa percentage in the 60s or 70s.  Use whatever percentage you like best, just be sure it’s high quality.  The lower the cocoa percentage, the sweeter the chocolate.

• If you have an aversion  to the flavor of coconut, use refined coconut oil.  If you don’t mind the flavor of coconut, feel free to use unrefined coconut oil.