Homemade chocolate shell

Makes about 1 cup

You can use refined or unrefined (or virgin) coconut oil for this recipe, but refined has a more neutral, and less coconut-y, flavor. For dipping, use the higher quantity of coconut oil for a more fluid finished product.

Ingredients

  • 1 cup semisweet chocolate chips or roughly chopped semisweet chocolate
  • 2 to 4 tablespoons coconut oil
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt

Directions

  1. Melt the chocolate, coconut oil, vanilla, and salt over a double boiler until smooth.
  2. Set aside and cool to room temperature, then spoon over ice cream or use to dip ice cream bars.

CIA FOODIES


Homemade Chocolate Shell

Homemade chocolate shell
Makes about 1 cup You can use refined or unrefined (or virgin) coconut oil for this recipe, but refined has a more neutral, and less coconut-y, flavor. For dipping, use the higher quantity of coconut oil for a more fluid finished product.

Ingredients

  • 1 cup semisweet chocolate chips or roughly chopped semisweet chocolate
  • 2 to 4 tablespoons coconut oil
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt

Directions

  1. Melt the chocolate, coconut oil, vanilla, and salt over a double boiler until smooth.
  2. Set aside and cool to room temperature, then spoon over ice cream or use to dip ice cream bars.

Copyright © 2024 The Culinary Institute of America

6 Comments

  1. amarypolak@cox.net

    How long can the homemade shell be stored at room temp?

  2. mrsreault@yahoo.com

    what am I looking for to gage how much coconut oil to add?

    • laura.monroe@culinary.edu

      It’s all about your preferred texture. If you’re looking for something that’s a little fudgier, use less oil. For something a little more delicate that you can use to dip an ice cream bar, use more.

  3. staceyyim@hotmail.com

    Is this what I might use to make hallow chocolate molds?

Leave a Comment