The last time I picked up a bottle of Magic Shell, I put it right back on the shelf after reading the ingredients. I walked right over to the baking aisle, bought some chocolate chips and was determined to make my own.
I had seen several copycat recipes over the years and remembered they used coconut oil, which I always have in my pantry. Seriously, is there anything this stuff can’t do? I just decided to wing it, and within about 15 minutes had figured it out. Not only is this recipe ridiculously easy, but it’s 100% delicious and 100% better for you than the store-bought stuff.
Any semi-sweet chocolate chips will do, but I prefer to use Ghirardelli, which are all-natural and kosher. As for the coconut oil, Spectrum or Trader’s Joe’s store brands are my favorites. Both brands are organic and affordable.
You could use a darker chocolate in this if you prefer a deeper chocolate flavor. Keep in mind that dark chocolate isn’t as sweet, so you’ll need to add some sweetener in the form of maple syrup or honey. Granulated sugar will not work because it doesn’t dissolve and will yield a grainy topping. Enjoy!
- ⅔ cup Semi Sweet Chocolate Chips
- ⅓ cup Coconut Oil
- Add all ingredients to a small saucepan and melt over low heat and whisk until smooth.
- Once melted, remove from heat, cool, and transfer to an air-tight glass container.
- Store up to 1 month in the refrigerator and reheat for a few seconds in the microwave before use.