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  1. Food & Recipes
  2. Homemade Dessert Shell

Homemade Dessert Shell

By The Good Housekeeping Test KitchenPublished: Oct 21, 2016
chocolate brownie with ice cream and a chocolate shell on top
mike garten
Yields:
1
Arrow Circle Down IconJump to recipe

This chocolate sauce magically hardens when poured over ice cream.

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Ingredients

Original

  • 8 oz. good-quality semisweet (50%–65% cacao) chocolate, chopped
  • 3/4 cup refined coconut oil

Creamy Vanilla

  • 6 oz. good-quality white chocolate
  • 3/4 cup refined coconut oil
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt

Mexican Cocoa

  • 8 oz. good-quality semisweet (50%–65% cacao) chocolate, chopped
  • 3/4 cup refined coconut oil
  • 3/4 tsp. cayenne (ground red) pepper
  • 1/2 tsp. ground cinnamon
  • Pinch ground allspice

Ginger-Almond

  • 8 oz. good-quality semisweet (50%–65% cacao) chocolate, chopped
  • 3/4 cup refined coconut oil
  • 1/2 tsp. almond extract
  • 1/2 tsp. ground ginger

Directions

    1. Step 1In a microwave-safe medium bowl, combine chocolate and coconut oil. Microwave in 20-second intervals until melted, stirring in between. Stir in remaining ingredients, if making a variation on the original recipe. Cool completely before using. If necessary, reheat 10 to 20 seconds to remelt to pouring consistency. Store in airtight container at room temperature up to 2 weeks.
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