Homemade Chocolate Shell

Homemade Chocolate Shell

Makes 1 cup, about 16 servings

In a version of your favorite ice cream truck treat, this simple chocolate sauce hardens to a crispy coating over frozen desserts.

  • 8 ounces bittersweet chocolate, chips or chopped
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract*
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In the top of a double boiler, combine chocolate and coconut oil and place over simmering water. Cook, stirring occasionally, until smooth and melted, 4 to 5 minutes. Let cool to room temperature, stir in vanilla and spoon over servings of ice cream. Store in an airtight jar or bottle (a squeeze bottle works well) at room temperature for up to 1 week, or refrigerate for several months. If the sauce hardens (it will definitely harden in the refrigerator and may also in your cabinet), place the jar or bottle in a bowl of hot water until it liquefies again, 10 to 20 minutes.

*For a twist on the flavor, swap the vanilla extract for 1/2 teaspoon garam masala or 1/2 teaspoon ancho or chipotle chile powder.

Nutritional Info: 
Per Serving:Serving size: 1 tablespoon, 90 calories (70 from fat), 8g total fat, 4.5g saturated fat, 0mg cholesterol, 0mg sodium, 7g carbohydrate (1g dietary fiber, 5g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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