Homemade Chocolate Chips and Homemade Magic Shell

You could also title this post: Yummy Chocolate Stuff for Ice Cream, or Exploring the Many Uses of Coconut Oil and Chocolate. Basically, coconut oil is awesome because you can melt it and make tasty treats, then let it cool to room temperature and it hardens. But, it isn’t as unhealthy as other “hard-at-room temperature” fats. I have been trying to use it different ways to explore its properties. There is a slight coconut flavor with it, but if you add enough other ingredients, you don’t notice it (in case you don’t want coconut-flavored everything).

Frozen Smore

For this frozen s’more, you can combine the magic shell from below with my toasted marshmallow ice cream and graham crackers.

I first made homemade chips for this cookie butter ice cream and for these peanut butter blondies, although I don’t reference the chips in the blondies because for that post I hadn’t heard of them yet. I like that the chips can maintain their shape, but don’t get too hard in ice cream. They are the perfect texture to go with your frozen treats, but still different from something creamy like hot fudge sauce. You don’t need coffee ice cream for the chips, but I wouldn’t steer you away from it. Mmmmm.

For the magic shell, I had read where people used coconut oil with different ingredients to create this magical topping. And I almost didn’t believe it would work. At first. It doesn’t harden immediately, unlike the store-bought stuff. So, if you’re ok with having a few minutes of patience, you can still get the hardening. Besides, you might enjoy watching it happen. It goes from glossy and flowing to hard, and it will have you doubting, too!

If you are wondering about where to buy coconut oil, you can buy it at random specialty stores, or even regular grocery stores. It will cost close to $9 for a jar of it at those places. But, you can buy it at Trader Joe’s for almost half off (closer to $6). I’m not getting anything for giving them a shout-out, just sharing what I have learned!

Directions for Homemade Chocolate Chips

• 25 g chopped chocolate
• 5 g coconut oil
• 1/2 teaspoon vanilla
• 3 g powdered sugar
• Vegetable Oil, as needed

Begin by melting together the chocolate and coconut oil. When smooth, whisk in the vanilla and powdered sugar.

You might need to add a bit of a neutral vegetable oil if the mixture is too stiff. Then, using a pastry bag or a ziploc bag, pipe out the chocolate chips onto a plate or pan.

The chocolate blobs also worked, for those wondering.

Place the plate or pan in your freezer for about 10 minutes to allow the chips to harden.

Scrape off the plate using a spatula or your fingers, then use them however you like.

Layering chips and coffee ice cream… step 1

More ice cream (step 2)

More layers (step 3)

 

Directions for Homemade Magic Shell

• 1 ounce chopped chocolate
• 1 Tablespoon coconut oil
• Pinch of salt (optional)

Melt together the chocolate and coconut oil.

 

When smooth, you can add a pinch of salt if desired.

Then, simply pour over your ice cream and wait a couple minutes for it to harden. You can store any leftovers in a sealed container at room temperature. Simply reheat (to re-melt it) as necessary.

Directions for Homemade Chocolate Chips (without pictures)

• 25 g chopped chocolate
• 5 g coconut oil
• 1/2 teaspoon vanilla
• 3 g powdered sugar
• Vegetable Oil, as needed

Begin by melting together the chocolate and coconut oil. When smooth, whisk in the vanilla and powdered sugar. You might need to add a bit of a neutral vegetable oil if the mixture is too stiff. Then, using a pastry bag or a ziploc bag, pipe out the chocolate chips onto a plate or pan. Place the plate or pan in your freezer for about 10 minutes to allow the chips to harden. Scrape off the plate using a spatula or your fingers, then use them however you like.

Directions for Homemade Magic Shell (without pictures)

• 1 ounce chopped chocolate
• 1 Tablespoon coconut oil
• Pinch of salt (optional)

Melt together the chocolate and coconut oil. When smooth, you can add a pinch of salt if desired. Then, simply pour over your ice cream and wait a couple minutes for it to harden. You can store any leftovers in a sealed container at room temperature. Simply reheat (to re-melt it) as necessary.

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