Homemade Chocolate Shell

Magic Shell is an ice cream topping I first came into contact with in the US - where else? Well, you can find a version of it in Sweden too, nowadays. Or you can, as I have, make your own!

It's essentially a pourable chocolate topping that freezes instantly when poured over ice cream. It hardens into a crunchy chocolate shell. And it's yummy! My version has three ingredients, whereas the commercial obviously has many more. Mine does taste a little bit of coconut, but that's more of a feature than a flaw to me. If you don't like that, seek out a coconut oil with no flavor, there are plenty of those.

Let's get to it!

Homemade Chocolate Shell
250 g dark, high quality chocolate
200 g coconut oil
100 g corn syrup (substitute white baking syrup if you're in Sweden)

Simply melt all three ingredients together in the microwave. Use short intervals and stir well, to make sure nothing burns.

When everything is nice and smooth, stir it together, and pour into a squeeze bottle or a jar. This recipe makes quite a lot, but it will keep for a long time at room temperature. If you put it in the fridge, it'll go solid - don't do that.