OLIVE OIL CHOCOLATE SHELL
Steps:
- Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
- Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens.
- Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.
BASIC CHOCOLATE SHELL TOPPING
Like store-bought Magic Shell, this chocolate topping hardens quickly once it hits ice cream. The secret is coconut oil!
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield About 3/4 cup of chocolate shell topping
Number Of Ingredients 3
Steps:
- Fill a saucepan with a few inches of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes.
- Remove the bowl from the pan and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce to an airtight microwave-safe container and refrigerate up to 3 months. To remelt, uncover and microwave in 10-second intervals, stirring, until pourable.
DIY CHOCOLATE SHELL COATING
Coat your favorite ice cream cone in a crackly layer of chocolate with this simple recipe.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1/2 cup
Number Of Ingredients 4
Steps:
- Melt the chocolate, shortening, vanilla and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the melted chocolate mixture into a small bowl. Pour over ice cream and let harden, or use as a coating for snacks like fruit or pretzels.
CHOCOLATE SHELL ICE-CREAM TOPPING
Here is a chocolate ice cream topping that has a texture nearly identical to that of the commercial product Magic Shell (which also contains coconut oil), but with a far richer, more fudgy flavor.
Provided by Melissa Clark
Categories easy, quick, dessert
Time 5m
Yield 3/4 cup (good for 4 to 6 scoops)
Number Of Ingredients 2
Steps:
- Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 10 grams, Sodium 4 milligrams, Sugar 18 grams
INSTANT CHOCOLATE HARD SHELL
Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!
Provided by Fervent Frugal Foodie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 6m
Yield 32
Number Of Ingredients 2
Steps:
- Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 6.6 g, Fat 7.7 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 5.8 g, Sodium 1.2 mg, Sugar 5.7 g
COCONUT CHOCOLATE TARTS
Make and share this Coconut Chocolate Tarts recipe from Food.com.
Provided by KitchenManiac
Categories Tarts
Time 20m
Yield 8 Tarts
Number Of Ingredients 5
Steps:
- Preheat oven to 350F (180C).
- Place the egg whites, sugar and coconut in a bowl and mix to combine them.
- With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell.
- Place in a preheated oven and bake for 8-10 minutes or until the shells are just beginning to turn a light golden colour.
- Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool.
- Make the filling while the bases are cooking.
- Place the cream in a saucepan over medium heat and heat until almost boiling.
- Remove the cream from heat.
- Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth.
- Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.
- Serve with coffee or berries as a dessert.
CHOCOLATE COCONUT SHELL
This is from my Mom's recipe cards. I have not tried this. Cooking time is chill time, this is an estimate.
Provided by Creation In Hope
Categories Dessert
Time 3h15m
Yield 1 Pie shell
Number Of Ingredients 6
Steps:
- Heat chocolate and oleo in pan over low heat until well blended.
- Stir in hot milk into powdered sugar.
- Blend into chocolate.
- Mix in coconut, corn flakes evenly.
- Spread on bottom and sides of a buttered 8 inch pie shell.
- Chill until firm.
Nutrition Facts : Calories 1164, Fat 72.5, SaturatedFat 49.9, Cholesterol 65.3, Sodium 487.2, Carbohydrate 143.2, Fiber 12.5, Sugar 105.1, Protein 11.9
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- Start this recipe by making the coconut custard, as it needs to be chilled before using. In a medium saucepan, add coconut milk, soy milk, corn starch, maple syrup, vanilla, and salt. Whisk well until the corn starch dissolves completely and they are no lumps left. Do not heat the liquid before adding the corn starch or it will form lumps!
- Once the corn starch dissolved, heat your saucepan over medium heat. Whisk continuously to avoid the custard from sticking to the bottom. Cook until the custard is thick and creamy, it should take around 10 minutes. Taste for sweetness, add more maple if needed.
- Transfer the coconut custard to a container and cover it with a plastic wrap. To avoid a skin forming on top of your custard make sure the plastic wrap is in direct contact with the surface of the custard. Refrigerate for 1 hour or until completely cool.
- Choose two small bowls that you will use as your mold. Spray your bowls with oil and cover the entire surface inside with plastic wrap. The oil will help the plastic wrap to stick. Make sure the plastic wrap is in direct contact with the sides of your bowls. Wrinkles from the plastic wrap are okay, they will give a more realistic look to your final coconut shell!
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