Easy Homemade Raspberry Chocolate Magic Shell!
Ingredients
- 10.5 oz / 300 g semi sweet chocolate a dark chocolate with no dairy can be used for a dairy-free magic shell sauce
- 3.5 oz / 100 g refined coconut oil you can use unrefined if you prefer
- 4 - 5 tsp freeze-dried raspberry powder or passionfruit or strawberry - omit this for a regular chocolate magic shell
- a pinch of salt
Instructions
- Combine the chocolate and coconut oil in a heat-proof glass bowl.
- Microwave in 20 second bursts, stirring in between.
- Stop microwaving when there are bits of chocolate still remaining unmelted.
- Add the freeze dried powder and 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.