It's not magic: You can make chocolate shell topping at home with just three ingredients – The Washington Post

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This three-ingredient easy chocolate topping from Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, works properly on any kind of ice cream, hardening to a shell when it hits the chilly ice cream.

Keep in mind this won’t be fairly as crunchy because the commercially produced Magic Shell. Use a light olive oil right here for the most effective style.

Storage Notices: The topping will be refrigerated for as much as 2 weeks. The sauce will harden when refrigerated; heat in a microwave-safe bowl in 5-second increments till pourable.

Components

  • 1/2 cup (120 milliliters) extra-virgin olive oil
  • 8 ounces (230 grams) bittersweet chopped chocolate or chips (64 %)
  • 1/4 teaspoon positive sea salt or desk salt, or extra to style

In a saucepan over medium warmth, heat the olive oil till shimmering however not boiling.

In a medium bowl, mix the chocolate with the recent oil and, utilizing a silicone spatula or whisk, stir till clean. Season with salt, style, and season with extra salt, if desired.

Diet Info

Per serving (2 tablespoons), primarily based on 8

Energy: 281; Complete Fats: 27 g; Saturated Fats: 10 g; Ldl cholesterol: 0 mg; Sodium: 74 mg; Carbohydrates: 13 g; Dietary Fiber: 3 g; Sugar: 7 g; Protein: 2 g

This evaluation is an estimate primarily based on accessible substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine.

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