I have always enjoyed including this in my cooking & un-cooking classes, as it never ceases to amaze people. I also love chocolate, especially dark raw cacao when it forms a crunchy magic shell over my refreshing anti-oxidant loaded energizing desserts.
Magic Shell
Servings: 2
Ingredients:
2 Tablespoons coconut oil
2 Tablespoons cacao powder (or cocoa powder)
optional: sweetener of your choice (1 teaspoon maple syrup or 1-2 drops stevia)
optional: pinch of sea salt
Directions:
Fill a small saucepan with water, so that the water goes about 1 inch high. Heat the water over medium-high heat.
Put all of the magic shell ingredients together into a small jelly jar. Then put the jelly jar into the saucepan of hot water. (Mixing the chocolate sauce together in a small jelly jar will make clean-up so much easier.)
Stir the ingredients together, as they melt together, until you have a chocolate sauce. (try not to let it get too hot)
Then turn off the heat, and remove the jelly jar.
Spoon the chocolate sauce over ice cream, and it will firm up almost instantly. The magic happens because the coconut oil will firm up when it hits a cold surface.
If you make a larger batch of chocolate sauce, you can cover the jelly jar, refrigerate it, and then heat it up in a pot of water again when you are ready to enjoy another sundae.
This magic shell is the perfect topping on ice cream recipe.