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It’s Magic: Make Your Own Magic Shell With One Pantry Ingredient And One Indie-gredient

Just because I prefer not to buy products made with preservatives that could outlive me doesn’t mean I don’t have any fun.

I just make my own fun.

Like this homemade magic shell. Remember the squirtable sauce that instantaneously hardens into a fudgy, crackable shellac on your ice cream? It is, undoubtedly, the most fun ice cream topping out there. Being an adult and all now, a dark chocolate version makes it most delicious too.

While an indie-fied, preservative-free version is not actually magic, it is amazingly easy to make.

Chop up two 2.5-oz chocolate bars in your favorite shade and combine with six tablespoons plus two teaspoons of coconut oil in a microwave-safe dish or Pyrex beaker. Zap at 30-second intervals, stirring in between blasts, until chocolate is fully melted and glossy. (This can also be done in a double boiler set-up on the stovetop.)

Let the sauce cool slightly before trying your hand at magic. Once you do, have your spiced almonds, brittle (or frittle), dried cherries, chocolate granola, caramel popcorn and/or cherry on top at the ready. And go! You have about 30 seconds before this stuff hardens atop your ice cream. You want your toppings to really feel a part of things, don’t you?

This recipe makes about one cup of magic shell. Leftovers (as if!) can be kept in your own squirt bottle at room temperature for up to six months. Or, just follow the two parts coconut oil to three parts chocolate ratio and make as little (or as much!) as you wish.

Late-night, single servings strongly encouraged.

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