I never tried the commercial version of this topping “Magic Shell” which hardens due to the change in temperature. When a warm sauce touches cold ice cream something magical happens where the oils solidify, trapping air and form a hard, crunchy coating. I have no scientific knowledge of this phenomenon but I figured artificial toppings might not be too successful. So, how could I go wrong using Ghiradelli chocolate and coconut oil as the emulsifier and make my own.
The Ghiradelli chocolate topping was a delicious treat on Haagen Daz vanilla bean ice cream, garnished with sprinkles, Luxardo maraschino cherry (Amarena would be tasty too) and chopped walnuts! Yes, I will make my own ice cream next time.
This topping would be delicious on the following recipes:
I later dipped luscious strawberries in this chocolate, but had to chill them to harden the chocolate. My copper French double boiler was perfect to use for this recipe!
My sister was visiting and she gave the thumbs up – she was happy as ice cream and chocolate are two of her favorites!
Chocolate Shell Ice Cream Topping
Recipe from Thomas Keller, Adapted by Melissa Clark, further adapted by Judi Graber
- 7 oz. bittersweet chocolate (I used Ghiradelli), chopped (I did not add the extra 1 oz. from one bar as I did not want to upset the ratio)
- 2 tbsp. virgin coconut oil
- vanilla bean ice cream (Haagen Daz 14 oz. serves 2) – or use an ice cream of your choice
- toppings such as sprinkles, chopped nuts and your best candied maraschino cherries
- use fresh big strawberries dipped in chocolate to garnish around the ice cream bowl
Melt the chocolate in a small metal bowl set over a pan of simmering water;Â I used my French double boiler. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. The chocolate will harden into a shell within a few seconds when spooned over ice cream.
You have to be fast adding any other toppings such as I did as the “magic topping” hardens very quickly.
Yields 3/4 cup – enough for 4-5 scoops
Recipe by cookingwithauntjuju.comÂ
This looks like a great treat, and looks like my mom thoroughly enjoyed it!
Quality ingredients made the difference! We both enjoyed it 🙂
I’ve never thought of pouring warm chocolate glaze over ice cream to create a crisp shell. I think it’s a great idea in terms of flavour / texture and a stunning presentation.
Just another delicious way to serve ice cream. It really works on cold ice cream, but not strawberries as they had to be refrigerated. There’s some kind of reaction with the chocolate/coconut oil and cold ice cream 🙂
This dish is as good as it looks! And super easy, too. You can dress it up with so many different toppings depending on the season or the celebration. Great dessert for kids!
Kids – heck – we sure enjoyed it! It’s a fun way to decorate ice cream 🙂
this sounds delightful! and lovely and simple to make – winner!
sherry
A winner for sure Sherry. Quality chocolate over Haagen-Daz ice cream – can’t beat that for a sweet treat 🙂
Very very tempting! No commercial topping can compete with one that is made with high quality chocolate. 🙂
The chocolate took center stage and was so good – a nice treat for us and I only bought a pint of the ice cream so we would not over indulge 🙂