Chocolate Magic Shell Ice Cream Topping – a delicious recipe with u00bc, Espresso Powder, Cocoa, Salt, weight Chocolate, Coconut Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small dish combine vanilla extract and espresso powder, mixing to combine. Pour cocoa powder and salt into the dish, mix and set aside.
2
In a medium sized microwave safe bowl, combine chopped chocolate and coconut oil. Microwave for 2-4 minutes on 50% power, stirring occasionally and continuing only until the chocolate melts. Check it after 2 minutes, stir, then heat for additional 30 second increments until melted.
3
Whisk in the vanilla mixture. Let chocolate mixture rest for 30 minutes before use.
4
Store in an airtight container in a dark area for up to two months. Gently reheat to make it pourable and use as desired. Drizzle onto ice cream and watch it magically solidify before your eyes.
5
Recipe slightly adapted from America's Test Kitchen DIY Magic Chocolate Ice Cream Topping.
331
kcal
Calories
29
g
Fat
18
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 teaspoons Vanilla Extract, 1/8 teaspoons Espresso Powder, 1 teaspoon Cocoa Powder, 1 pinch Salt, and more.
Yes, Chocolate Magic Shell Ice Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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