Easy Homemade Raspberry Chocolate Magic Shell

Course: Chocolate desserts, Desserts

Cuisine: North American

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 143kcal

Author: Dini Kodippili

A delicious chocolate liquid that turns into a snappy shell when it comes into contact with something cold! This super easy chocolate magic shell is made even better with the addition of raspberry flavor!

EASY - Super easy recipe. Can be made in under 30 minutes and is better than storebought too!

Makes about 2 ¼ cup / 540 mL

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Ingredients

300 g semi sweet chocolate a dark chocolate with no dairy can be used for a dairy-free magic shell sauce
100 g refined coconut oil
4 - 5 tsp freeze-dried raspberry powder OPTIONAL. Adds flavor to the magic shell. or passionfruit or strawberry - omit this for a regular chocolate magic shell
1 pinch sea salt

Instructions

Combine the chocolate, salt and coconut oil in a heat-proof glass bowl.
300 g semi sweet chocolate, 100 g refined coconut oil, 1 pinch sea salt
Microwave in 20 second bursts, stirring in between.
Stop microwaving when there are bits of chocolate still remaining unmelted.
OPTIONAL - Add the freeze dried powder
4 - 5 tsp freeze-dried raspberry powder
Stir to melt the powder and the unmelted chocolate bits from the residual heat.
Use a whisk or a hand blender to blend thoroughly. This helps emulsify the sauce so that it can set smoothly.
Store in an air-tight microwavable jar. Let it cool to room temperature, uncovered.
Pour over ice cream, ice cream sundaes or anything cold you like.
To dip something like a popsicle in the sauce, pour the sauce into a slim tall container.
Make more, as needed.

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