How to Make Chocolate Shell Sauce
Mix the chocolate, oil, and corn syrup., Microwave the mixture in intervals until it is completely melted., Transfer the sauce to a squeeze bottle., Squeeze the sauce over ice cream and let it sit to harden.
Step-by-Step Guide
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Step 1: Mix the chocolate
Add ½ pound (250 g) of finely chopped dark chocolate, 1 cup (200 g) of refined coconut oil, and 6 tablespoons (125 g) of light corn syrup to a large microwave-safe bowl.
Stir the ingredients together but don’t worry about fully combining them.For the best chocolate shell sauce, use 66 to 72% dark chocolate.
Be sure to use refined coconut oil, which has more of a neutral flavor.
If you use an unrefined or virgin coconut oil, your chocolate sauce will have a coconut flavor.
The corn syrup helps add sweetness and a fudge-like texture to the sauce.
However, you can omit it if you prefer. -
Step 2: and corn syrup.
After you’ve mixed the ingredients, place the bowl in the microwave.
Heat the mixture at 50% power in 15 second intervals, stirring after each.
Continue heating the sauce until the chocolate is completely melted and smooth.It usually takes 3 to 4 intervals of heating the ingredients to melt the chocolate.
If you heat the ingredients too long, the chocolate may break and brown speckles can form in the sauce.
To re-emulsify it, process it in a blender on high for 30 seconds. , To apply the shell sauce like the store-bought version, it’s easier to keep it in a squeeze bottle.
Pour the sauce into a clean bottle and store it at room temperature.While you can purchase a new squeeze bottle at many home goods stores, you can also wash out a bottle from an old container of store-bought chocolate shell sauce for your homemade version.
You can also store the sauce in a simple jar or tupperware container, and use a spoon to drizzle it over your ice cream. , When you are ready to enjoy the chocolate shell sauce, drizzle it over a bowl of ice cream.
Let the sauce sit for approximately 30 seconds so it has time to harden before eating.The chocolate shell sauce will keep for 3 to 4 months at room temperature, though it may separate over time.
Be sure to shake it well before each use. -
Step 3: Microwave the mixture in intervals until it is completely melted.
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Step 4: Transfer the sauce to a squeeze bottle.
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Step 5: Squeeze the sauce over ice cream and let it sit to harden.
Detailed Guide
Add ½ pound (250 g) of finely chopped dark chocolate, 1 cup (200 g) of refined coconut oil, and 6 tablespoons (125 g) of light corn syrup to a large microwave-safe bowl.
Stir the ingredients together but don’t worry about fully combining them.For the best chocolate shell sauce, use 66 to 72% dark chocolate.
Be sure to use refined coconut oil, which has more of a neutral flavor.
If you use an unrefined or virgin coconut oil, your chocolate sauce will have a coconut flavor.
The corn syrup helps add sweetness and a fudge-like texture to the sauce.
However, you can omit it if you prefer.
After you’ve mixed the ingredients, place the bowl in the microwave.
Heat the mixture at 50% power in 15 second intervals, stirring after each.
Continue heating the sauce until the chocolate is completely melted and smooth.It usually takes 3 to 4 intervals of heating the ingredients to melt the chocolate.
If you heat the ingredients too long, the chocolate may break and brown speckles can form in the sauce.
To re-emulsify it, process it in a blender on high for 30 seconds. , To apply the shell sauce like the store-bought version, it’s easier to keep it in a squeeze bottle.
Pour the sauce into a clean bottle and store it at room temperature.While you can purchase a new squeeze bottle at many home goods stores, you can also wash out a bottle from an old container of store-bought chocolate shell sauce for your homemade version.
You can also store the sauce in a simple jar or tupperware container, and use a spoon to drizzle it over your ice cream. , When you are ready to enjoy the chocolate shell sauce, drizzle it over a bowl of ice cream.
Let the sauce sit for approximately 30 seconds so it has time to harden before eating.The chocolate shell sauce will keep for 3 to 4 months at room temperature, though it may separate over time.
Be sure to shake it well before each use.
About the Author
Edward Cox
Brings years of experience writing about practical skills and related subjects.
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