Two ingredients (white chocolate chips and coconut oil), and one minute are all you need to make this easy White Chocolate Magic Shell Sauce and transform all your cold desserts with a little bit of creamy white chocolate awesomeness!
Every girl needs a good, go-to recipe for all types of chocolate. From unsweetened to white chocolate.
White chocolate isn’t usually my thing, but when paired with the right recipe, it works amazingly well, and complements the end result rather than simply heighten the sweetness. One example would be transforming your white chocolate into this glorious caramelized white chocolate and then making pastry cream out of it and stuffing it inside a doughnut. Droooooool……
This White Chocolate Magic Shell Sauce is just as nifty too! Magic shell sauce as you know is that fun ice cream topping, that hardens into a shell when drizzled over something cold. I’ve been using magic shell sauces in recipes for as long as I can remember, and eating magic shell for even longer. All you need are 2 ingredients, and 1 minute. And sweet, creamy white chocolate awesomeness is all yours to slather on your favourite ice cream (in my case either dark chocolate, or a fruity or boozy ice cream!).
I used this easy white chocolate magic shell to coat my red velvet pudding popsicles – AKA Harley Quinn popsicles, and it was the perfect accompaniment in terms of both flavour and looks! If you want to perk up your desserts with a little white chocolate sweetness, you’ll LOVE this simple recipe for white chocolate magic shell!
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White Chocolate Magic Shell Sauce
Ingredients:
- 312 g white chocolate chips 11 oz
- 85 g coconut oil
- Pinch sea salt
Instructions:
- Place all the ingredients in a heat-proof jug or bowl.312 g white chocolate chips, 85 g coconut oil, Pinch sea salt
- Microwave for one minute at a time, stirring in between, until the chocolate chips have completely melted and the magic sauce is smooth.
- Let it cool. It should only be a little warm so that it remains a liquid.
- If the magic sauce hardens (cold room temperature), warm it just enough to make it liquid before using.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Amanda Leacy says
I think this recipe is amazing
Donna J Read says
This recipe is the best!
Manar Attia says
Love the recipe, but does it have to be coconut oil or does any other oil work?
Dini says
Hi Manar
Coconut oil is what best works for me. But you can use vegetable oil or shortening for a similar effect.
I hope that helps!
Maria V Loureiro says
Great Recipe……..a keeper for sure!!! Maria
Mara says
Hi Dini! Loved this recipe. I put my cakepops in the freezer and dipped them in this coating and it was perfect. No mess, no lumps, no cakeballs falling off the stick. The chocolate was perfectly liquidy. The only problem was once the cakepops started getting back to room temp the shell started cracking 🙁 do you have any tips for how to prevent that? Thanks!
Bonnie says
This sounds great. If you do not use all at once how do you store it?
Dini says
Hi Bonnie!
I store the Magic Shell sauce in a sealable glass bottle in the fridge (either a bottle OR a mason jar like you see in the photos). It hardens when it’s not being used (in the fridge OR just at room temperature too), so I microwave it for a few seconds at a time to partially melt it again. I use a glass bottle so I can easily microwave it, and then close the lid and shake it to mix the sauce and get it smooth again.
I hope that helps!
Marsha | Marsha's Baking Addiction says
This magic shell looks so delicious! I love white chocolate! How many popsicles can this coat?
Dini says
Thank you Marsha! 🙂 This easily coated 10 popsicles, with about another 1/2 -3/4 cup leftover! I hate to admit, but I could have easily just eaten the rest on its own! hahaha! 😀