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Two Ingredient Chocolate Magic Shell

Two ingredient chocolate magic shell makes a glossy, pourable chocolate-coconut sauce that turns into a crackly shell the moment it hits cold ice cream. Melt chocolate chips with coconut oil in short microwave bursts for a smooth finish.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

1 cup chocolate chips
  • 1 cup chocolate chips Use good-quality chips for the glossiest, snappiest shell.
2 tbsp coconut oil
  • 2 tbsp coconut oil Choose refined coconut oil for a neutral flavor in the topping.

Equipment

  • 1 microwave-safe bowl

Method
 

Melt the chocolate
  1. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second bursts, stirring between each, until fully melted and smooth.
Set and serve
  1. Let cool for a few minutes so it is warm but not hot.
  2. Pour or drizzle over cold ice cream and let it harden into a crackly shell within seconds.
Store leftovers
  1. Store any extra in a jar at room temperature and rewarm slightly before using again.

Notes

Pro tip: melt low and slow—stir between microwave bursts to avoid overheating, which can cause chocolate to seize. Store leftover magic shell in a sealed jar at room temperature for up to 2 weeks; rewarm gently until pourable. Freezing isn’t recommended because the texture may separate after thawing. If you want a dairy-free option, use dairy-free chocolate chips so the topping stays suitable for plant-based sundaes.