Chocolate Sea Shells Food

CHOCOLATE SEA SHELLS

Chocolate Sea Shells image

These delicate marbled-chocolate shells make a pretty serving dish for ice cream. The scallop shells we used as molds for the chocolate measured three inches by four inches.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 14

Number Of Ingredients 4

Ingredients

Scallop shells
8 ounces white chocolate
3/4 teaspoon vegetable shortening
2 ounces semisweet chocolate

Steps:

Prepare the scallop shells: Wrap each shell tightly in plastic wrap, making certain that the wrap is tight and smooth over the exterior (convex side) of the shell, securing excess wrap on the interior. Set aside.
Combine white chocolate and 1/2 teaspoon shortening in a medium bowl. Melt mixture gently in a double boiler or a heat-proof bowl set over a pan of simmering water. Remove from heat; set aside.
Combine the semisweet chocolate and the remaining 1/4 teaspoon shortening in a separate small bowl; melt as above.
Drizzle 2 tablespoons melted semisweet chocolate into melted white chocolate. Swirl bowl to slightly combine chocolates and to create a swirled effect. Grasping the very edges of the shell, dip the smooth exterior side of the shell into the swirled chocolate. Lift shell out of the chocolate, and tilt to evenly distribute chocolate over surface. Place shell, chocolate side up, on a rimmed baking sheet in the freezer. Repeat with remaining shells and chocolate. Freeze for at least 2 hours.
When shells are frozen, remove from the freezer. Carefully loosen the plastic wrap from edges of shell. Gently separate the shell from the chocolate. Slowly peel plastic wrap away from chocolate. Return chocolate shells to freezer, and store until ready to use, up to 1 day ahead.

BASIC CHOCOLATE SHELL TOPPING

Basic Chocolate Shell Topping image

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

Ingredients

6 ounces semisweet, white or milk chocolate, chopped
1/4 cup refined coconut oil
Pinch of fine sea salt

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.

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