Whipping Up Classic Chocolate Shell Sauce
Mix the chocolate, oil, and corn syrup. 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.
Microwave the mixture in intervals until it is completely melted. 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.
Transfer the sauce to a squeeze bottle. 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.
Squeeze the sauce over ice cream and let it sit to harden. 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.
Preparing Sugar-Free Chocolate Shell Sauce
Melt the coconut oil. Add 4 tablespoons (52 g) of refined coconut oil to a microwave-safe bowl. Microwave the oil on high for 15 seconds. After it’s heated, stir it well to see if it’s liquified. If not, repeat the process until the oil is completely melted. If you don’t want to use a microwave, place the bowl with the coconut oil in a larger bowl filled with hot water. Let it sit in the hot water bath for several minutes, stirring every so often, until the oil is melted.
Combine the coconut oil and cocoa powder. Once the coconut oil is melted, add ½ cup (50 g) of unsweetened cocoa powder to the bowl. Mix well so the two ingredients are completely blended.
Stir in the liquid stevia to taste. When the coconut oil and cocoa powder are combined, add 1 to 4 teaspoons (5 to 20 ml) of chocolate-flavored liquid stevia. Mix the ingredients well so they’re fully blended. Start out with just a teaspoon (5 ml) of the chocolate-flavored liquid stevia and taste the sauce. If it isn’t as sweet as you’d like, mix in more until the sauce reaches the sweetness level that you want. You can usually find chocolate-flavored liquid stevia at health food stores and natural grocery stores. It’s also available at a variety of online retailers.
Drizzle the sauce over ice cream and wait for it to harden. When the sauce is completely mixed, transfer it to an airtight jar. To use it, spoon it over your favorite ice cream and wait at least 30 seconds for the sauce to harden into a shell before eating. You can store the sauce at room temperature, where it will keep for about 2 to 3 months. The sauce can last up to 6 months in the refrigerator, but it will also solidify at colder temperatures. If you're plan to store it in the fridge, reheat for 30 seconds in the microwave before pouring it over ice cream.
Mixing Up White Chocolate Shell Sauce
Combine all of the ingredients. Add 11 ounces (312 g) of white chocolate chips, 3 ounces (85 g) of coconut oil, and a pinch of salt to a large microwave-safe bowl. You don’t need to mix the ingredients together because they won’t really blend until they’re heated. You can substitute a bar of finely chopped white chocolate for the chips if you prefer.
Microwave the ingredients until the mixture is completely smooth. Place the bowl with the ingredients in the microwave and heat on medium power for 30 seconds. Stir afterward, and if the white chocolate has melted, repeat the process until it is completely smooth. You may need to repeat the process as many as 4 times to fully melt the chocolate. Make sure to stir the sauce together well after the chocolate is melted to ensure that all of the ingredients are blended.
Allow the sauce to cool to room temperature. After the chocolate has melted and the sauce is blended, let the mixture cool for 5 to 10 minutes or until it returns to room temperature. When it’s cool enough to handle, transfer it to an airtight jar. You can store the shell sauce at room temperature for 3 to 4 months or in the fridge for about 6 months. If you refrigerate it, reheat it for 30 seconds in the microwave before using, though, because it will harden at lower temperatures.
Pour the sauce over ice cream and serve. When you’re ready to use the white chocolate shell sauce, use a spoon to drizzle it over a bowl of ice cream. Wait about 30 seconds for shell to harden before eating. You can also use the white chocolate shell sauce to coat homemade popsicles.
Finished.
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