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Homemade Chocolate Shell

Yield: about 1 cup

You can’t knock a good pour of hot fudge over a scoop of ice cream, but nothing brings back childhood memories like the magic of a crisp, chocolate-shell topping.


  • 8 oz. milk chocolate, finely chopped
  • 3 Tbs. coconut oil
  • Pinch kosher salt

Nutritional Information

  • Nutritional Sample Size 2 Tbs.
  • Calories (kcal) : 200
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 5
  • Sodium (mg): 30
  • Carbohydrates (g): 17
  • Fiber (g): 1
  • Sugar (g): 15
  • Protein (g): 2


In a small saucepan, combine the chocolate and oil. Melt over low heat, stirring frequently, until smooth and uniformly liquid. (Or put the chocolate and oil in a microwave-safe bowl. Microwave at 50-percent power in 30-second increments, stirring every 30 seconds, until smooth and uniformly liquid.) Stir in the salt. Transfer to a resealable container. Use at room temperature on top of your favorite ice cream or frozen yogurt. Store at room temperature for up to 14 days.


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