Ingredients
The following ingredients have 6 Servings
- 5 ounces dark chocolate (such as Ghirardelli 60% Cacao Bittersweet Chocolate), chopped (or dark chocolate chips)
- 3 tablespoons coconut oil
Instruction
- Combine the oil and the chocolate in a small saucepan.
- Heat over low heat, stirring periodically, just until the mixture is melted and comes together.
- Transfer to a tall glass or cup - one that is deep enough to accommodate the popsicles, but preferably skinny so that the chocolate fills the glass.
- Let cool until it is room temperature to the touch, but still liquid, about 15 minutes.
- Pour or drizzle the liquid magic shell on top of cold ice cream.
- Wait 15 - 30 seconds for it to harden. Shell with be hardened when the chocolate coating transforms from a glossy/shiny coating to a matte finish.
- Test by lightly tapping the chocolate shell. If it is hard it will sound hollow.
- Dip popsicles (or other things you want to coat with a hard chocolate shell), pour the liquid magic shell into a tall, narrow glass.
- Dip the item in the glass, making sure to coat all sides.
- Hold the item over the glass to allow any excess chocolate to drip off and the chocolate to harden to the touch.
- Then, transfer to a parchment paper lined baking sheet while you repeat with the remaining items
- For popsicles, or other frozen items, transfer them to the freezer after dipping so the centers stay frozen.
