White Chocolate Peppermint Magic Shell Recipe (2024)

FAQs

What makes Magic Shell harden? ›

The 'Magic' in the Shell

Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil, in particular, turns firm, almost glassy, when cold.

To use, spoon over cold desserts, such as ice cream, Peanut Butter Chocolate Banana Milkshakes, or frappuccinos!

Use Pure White Chocolate: The best chocolate for dipping is pure baking chocolate such as the 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands.

A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate.

If refrigerated or stored in a cool place, Magic Shell topping will harden. Run under hot water until topping returns liquid. Store at room temperature. Contains: Milk And Soybean Ingredients.

Once the chocolate magic shell is ready, spoon it over your favorite ice cream. It should harden in just about 60 seconds. If you want to add sprinkles, add them quickly after adding the chocolate shell, as they won't stick once it hardens.

Sugar, Sunflower Oil, Coconut Oil, Cocoa, Chocolate, Contains 2% Or Less Of: Cocoa Processed With Alkali, Soy Lecithin, Milk, Salt, Vanilla.

Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden. Have you ever noticed that, if the temperature outside is particularly warm, your coconut oil liquifies right in its jar? Then, if it's cold out, the coconut oil will solidify.

Any leftover magic shell base can be stored in the pantry and re-melted anytime you're craving ice cream. It will harden into a firm mass, but all you have to do is melt it in the microwave in 30-second bursts. It's delicious over ice cream, sorbet, and even pieces of frozen fruit.

Old white chocolate will not melt well; white chocolate tends to seize and turn grainy when it's past its best-by date. It is better to use it differently, such as grating it onto the top of a cake but only if it still tastes good (check first).

Are white baking morsels the same as white chocolate chips? ›

Many products replace some—or all—of that cocoa butter with refined fats: palm kernel oil, palm oil, or a combination of the two. These products can't legally be called white chocolate. Instead, they're labeled white baking wafers, white morsels, or white melting chips.

Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.

Add powdered dye as soon as the chocolate starts to melt. You can add oil-based dye after the chocolate melts, as long as you warmed the dye as described above. Liquid dye is less likely to cause seizing if added right away, before the chocolate melts. (This is why there is no need to warm the dye in advance.)

The "shell" effect in Magic Shell is due to the presence of coconut oil and sunflower oil, both of which contain high amounts of saturated fat, and sugar, which produces a chocolate mixture which is solid at higher temperatures than would otherwise be the case with normal ice cream topping.

Why is Magic Shell® topping chunky? Sometimes if the bottle is stored in a cold place prior to reaching store shelves, it can cause the topping to become thick and separated. If the topping becomes thick and difficult to use, we suggest running the bottle under hot water, and shaking well to reincorporate the topping.