Make a "magic shell" topping for ice cream: This recipe is inspired by Smucker's Magic Shell, that candy-like product that hardens instantly after you drizzle it onto your ice cream. To make your own, combine 1/4 teaspoon vanilla extract, ⅛ teaspoon instant espresso powder and a pinch of salt in a small bowl and stir until espresso dissolves. In a separate bowl, add 4 ounces chopped semisweet chocolate and 1/3 cup coconut oil and microwave at 50 percent power until melted. This should take about 3 minutes. Whisk in vanilla mixture and 1 teaspoon unsweetened cocoa powder and stir well, then let it cool before using. This makes about 3/4 cup; store it in the fridge for up to 2 months. Just before you want to use it, microwave for a minute or so until melted and smooth. Another use for this magical shell? Chocolate-covered strawberries.
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