How to Make Chocolate Shell

How to Make Chocolate Shell Topping

By Erin Huffstetler | 05/29/2020 | 4 Comments

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This two-ingredient chocolate shell topping works just like the store-bought kind. Pour it over ice cream (or anything cold), and it’ll magically harden into a delicious shell.

Closeup of Chocolate Shell Topping

Use it to top ice cream sundaes, milk shakes and iced coffees, or get fancy, and hand-dip ice cream cones, ice cream bars and frozen fruit. Once you have a jar in your pantry, you’ll find endless uses for it.

Here’s my super-simple recipe for chocolate shell and chocolate peanut butter shell.

Homemade Chocolate Shell Recipe

Chocolate Peanut Butter Shell Ingredients

Ingredients:

  • 12 oz baking chocolate (or 2 cups chocolate chips)
  • 4 Tbsp refined coconut oil
  • 1/3 cup peanut butter (optional)

This recipe makes one pint of chocolate shell (or a little more than that, if you include the peanut butter). It’ll keep for at least a month at room temperature, so I made it stock-your-pantry size. If you only want enough chocolate shell for one round of ice cream sundaes, just halve the recipe. A half batch will produce one cup of shell, which is more than enough for four to six servings.

If you have both baking chocolate and chocolate chips on hand, use baking chocolate. Chocolate chips often contain stabilizers that make them resistant to melting. I also recommend using refined coconut oil in this recipe. Unrefined coconut oil has a pronounced coconut flavor that will overwhelm the chocolate.

What You Do:

Chocolate Shell Made in a Double Boiler

Melt the ingredients in a double boiler, stirring regularly.

If you don’t have a double boiler, you can create one by placing a heat-safe bowl or jar inside a pot of water.

Jar of Homemade Chocolate Shell

Then, pour your chocolate shell into a jar, and you’re done!

This chocolate shell topping is liquid at room temperature, but will quickly turn solid, when you pour it over a frozen dessert or beverage.

Store it at room temperature for up to a month. If you prefer to store it in the fridge, simply microwave it for 20 seconds, to remelt it, before each use.

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How to Make Chocolate Magic Shell

How to Make Chocolate Shell Topping

Combine two ingredients to make chocolate shell, or add peanut butter, and make chocolate peanut butter shell. Yum!


  • Author: Erin Huffstetler, MyFrugalHome.com
  • Prep Time: 1 minute
  • Cook Time: 5 minutes
  • Total Time: 6 minutes
  • Yield: 1-3/4 cup 1x
  • Category: Desserts
  • Method: Melt
  • Cuisine: American

Ingredients:

  • 12 oz baking chocolate (or 2 cups chocolate chips)
  • 4 Tbsp refined coconut oil
  • 1/3 cup peanut butter (optional)

Instructions:

Melt the ingredients in a double boiler.

Then, pour your chocolate shell topping into a jar.

Store at room temperature for up to a month.

Notes

Refined coconut oil works better than unrefined coconut oil because it doesn’t have a strong coconut flavor.

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Comments

  1. Hi Erin,
    These recipes remind me of a product called Gold Brick. Same idea, however it was very pricey and only on special occasions did we ever have it. I would like to ask you the difference between the two coconut oils. Why unrefined for the butterscotch and the liquid for the chocolate? I am looking forward to making these recipes with added nuts.
    Thanks
    Marsha W.

    • Hi Marsha, I used refined coconut oil in both recipes. Refined coconut oil doesn’t have a strong coconut taste, like unrefined, so this allows the butterscotch of chocolate flavor to shine. Hope you enjoy both flavors. My family sure has.

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