Yup, this is a homemade version of Magic Shell: that chocolate sauce that magically hardens as soon as it hits cold temperatures. It’s one of my favorites and I make no excuse especially since I’ve learned that the stuff in the bottle is strangely wholesome. Except for the soy lecithin, it’s not that far off from homemade. So then, why make it?
Besides the fact that making this magical sauce at home is just plain fun (kitchen project!), you can make it with higher-quality chocolate, which means higher-quality taste. You can also add flavors using pure, all-natural flavor extracts, which is fun, too. And, if you’re dairy-free, you can use dairy-free chocolate. It works!
- Yield: 1 cup sauce
- 1 cup of your favorite semisweet chocolate chips or chopped pieces of your favorite chocolate
- 1⁄2 cup coconut oil (both refined and unrefined work, though the latter may give your sauce a slight coconut flavor)
To make in the Microwave
- Combine the chocolate chips and coconut oil in a microwave-safe bowl and melt on high power in 15- to 20-second intervals, mixing between each interval, until the chocolate is 85 percent melted. Remove the bowl from the microwave and use a fork or whisk to stir this will complete the melting process. To make on the Stovetop
- Combine the chocolate chips and coconut oil in a small saucepan set over medium heat. Cook until the mixture is 85 percent melted, whisking every 30 seconds or so. Remove the pot from the heat and continue to stir until completely melted.
- Allow the sauce to cool slightly before using. To store: pour the sauce into a glass jar or storage container, seal, and keep at room temperature. If the sauce hardens and your container is microwave safe, place it in the microwave and heat for a few seconds at a time until it loosens. Alternatively, place the container in a warm water bath until it liquefies. This will keep for up to 2 weeks.