On this week’s episode of Mad Genius: Home Edition, Justin Chapple makes his own version of Magic Shell—and uses it three ways.
When it comes to ice cream, there's a whole world of toppings, ranging from maraschino cherries and hot fudge to chopped nuts and caramel. If you're in camp Magic Shell (aka that sauce that hardens into a crunchy chocolate shell), you'll appreciate this week's episode of Mad Genius: Home Edition—Justin Chapple is making his own version from scratch. All you need to do is melt bittersweet chocolate with coconut oil and season it with a pinch of salt. In mere minutes, you'll have a chocolatey topping that can be used on all kinds of frozen desserts.
Read on for three ways Justin uses his homemade chocolate shell, and follow along with the video above.
Ice Cream Sandwiches
First up is chocolate-dipped ice cream sandwiches. Justin demonstrates two ways to assemble the sandwich component—either slicing directly through the pint carton to create perfect circular slabs of ice cream, or scooping the ice cream right onto the cookie. Once the ice cream is on the cookie, sandwich another cookie on top and place the ice cream sandwich in the freezer so it becomes firm.
When the sandwich has firmed up, dunk it in the chocolate shell mixture and then sprinkle on your favorite chopped nuts, too. (Justin uses pistachios here.) After a final trip to the freezer, it'll be ready to eat.
Chocolate-Covered Pops
Next up is the chocolate-covered pops, the most low-maintenance of the bunch. All you need to do is dunk your favorite ice pop into the chocolate shell mixture—right before the chocolate firms up, cover the pop with your favorite sprinkles. It's an easy way to give ice pops (whether store-bought or homemade!) a little extra flair.
Ice Cream Bonbons
Finally, Justin whips up some ice cream bonbons. Grab a parchment paper-lined baking sheet and scoop even balls of ice cream onto it. Slide it into the freezer so the ice cream has time to firm up, and then, take each ice cream ball and dip it in the chocolate shell, rolling to ensure the entire surface is coated. Finish them off with nonpareils and cocoa nibs and you've got a fancy (and easy!) snack.
This article was written by Bridget Hallinan from Food & Wine and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.
