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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

DIY Magic Shell Chocolate Syrup Recipe

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This recipe for DIY Magic Shell Chocolate Syrup is from VAB's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. bittersweet Chocolate Chips (about 6 oz.)
2 tbsp. (almost heaping) Coconut Oil, measured when solid
Directions:
Directions:
Place chocolate chips and coconut oil in a microwave safe glass bowl. Cook on HIGH for 30 seconds. Stir. Continue to cook and stir in 15 second intervals, until melted and smooth. Allow to sit on counter, until syrup reaches room temperature. Serve over ice cream or dip cones in syrup and chill until chocolate sauce is hardened. Store, covered, at room temperature up to 1-2 weeks. May need to microwave briefly, if solidified, before each use.
Personal Notes:
Personal Notes:
When possible, use virgin unrefined coconut oil. This has a mild flavor that will not overpower the flavor of the chocolate chips. For this recipe, I used Ghirardelli Brand chocolate chips. (Also)for this recipe, feel free to use bittersweet, dark, semi-sweet or milk chocolate. Makes a tasty topping for any bowl or cone of ice cream!

 

 

 

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