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Linda
A cup of coconut oil?? Melissa Clark's recipe for "Chocolate Shell Ice Cream Topping" calls for two tablespoons per seven ounces chocolate.
Betty Burns
Non-dairy ice cream, and you’re all set!
RoLo
There are usually 2 kinds of coconut oil, virgin and "refined" (both of which would work in this recipe). The Refined coconut oil has no taste.
Heidi
I could not do the caramel sauce I spent an hour and could not melt the sugar without it burning sorry -something is not right here with the instructions. I am an experienced home cook for 30 years- I know what I am doing and have great pans etc -this is just a weird recipe
Amanda
since this is a meat meal, it should have a non-dairy, kosher for Passover dessert. that's why flourless chocolate cake is so popular
kswl
I made this version of magic shell and there is WAY too much coconut oil in it—-by a factor of four! Check out other recipes online.... any one of them will give you a much better result than this very oily, Uber- calorie “treat.”
Erin
I could not stop eating the tahini caramel sauce. It's so very, very good. I have always burnt caramel in the past, but these instructions really worked for me. I kept an eye on it at all times and the flame on the low side of medium. Highly recommend. Didn't make the chocolate sauce
Allison
I made this today in preparation for friends for dinner. The tahini caramel sauce is delicious. I thought I had messed it up because there were some clumps but nothing that a little stirring didn’t solve. The chocolate sauce is equally delicious but does seem thin. I made Melissa Clark’s recipe for halvah derived from Michael Solomonov and that is amazing and easy !
Kath
Crunchy chocolate sauce so easy and yummy. Don't forget the flaked salt. Made excellent gift for friends during Covid/Quarantine.
Kath
We LOVED the chocolate sauce. The mouth-feel! Flavor! Crunch! Don’t forget the flaky salt! Used good quality, coconut-tasting coconut oil. Made a second batch and gave to friends as a spirit-lifter during times of self-isolation/quarantine. Have not yet made the the tahini caramel, but will.
iteachforshoes
How do you store these if you don’t use them all up?
kswl
I made this version of magic shell and there is WAY too much coconut oil in it—-by a factor of four! Check out other recipes online.... any one of them will give you a much better result than this very oily, Uber- calorie “treat.”
Thomas Burke
I have not made this, but I enjoyed a similar sundae many years ago. There were Bridgeman's ice cream parlors in Minneapolis and the Midwest. Bridgeman's version of this sundae was the "Turtle Sundae" with hot chocolate, caramel (or butterscotch), topped with salted pecans. One could chose from numerous ice creams, but my go-to flavor was Butter Brickle, which was vanilla ice cream containing crushed Heath bars. Thanks for the memories.
Elizabeth
YUM. The chocolate sauce worked perfectly! And the tahini caramel was delicious. I have tons left over and am wondering about leftover storage... assuming I need to refrigerate the caramel, but maybe not the chocolate sauce? Do I need to refrigerate it if the components didn’t require refrigeration? Also wondering if I do refrigerate it, how I’d melt it again when I want morrrrrre. Thanks!
RoLo
I haven't made the caramel, but think it's unlikely you need to refrigerate (as you pointed out, none of the components for either sauce required refrigeration)… I've made a few chocolate sauces like this one. You don't need to refrigerate, but even without refrigerating, it's going to re-solidify to at least some extent. You just melt it down again in the makeshift double boiler, like how you made it in the first place. You can also gently microwave, but there's more chance of burning that way.
Patty
Did you make it with a cup of coconut oil - that much?
Heidi
I could not do the caramel sauce I spent an hour and could not melt the sugar without it burning sorry -something is not right here with the instructions. I am an experienced home cook for 30 years- I know what I am doing and have great pans etc -this is just a weird recipe
Marux
Same. I struggled with the caramel sauce. Finally got it to work but got a bunch of clumps. Also I just felt the tahini flavour was too strong. I might cut down on the amount of tahini next time.
Joan
Does it have to be coconut oil?
RoLo
Coconut oil is the most accessible ingredient that would liquify and solidify this way.If you don't like cooking/eating it after trying, you can actually use the rest of the jar as a moisturizer for really dry spots (elbows, heels, etc.) :)
Magpie
Does the coconut oil impart any flavour to the chocolate?
RoLo
There are usually 2 kinds of coconut oil, virgin and "refined" (both of which would work in this recipe). The Refined coconut oil has no taste.
Amanda
since this is a meat meal, it should have a non-dairy, kosher for Passover dessert. that's why flourless chocolate cake is so popular
Betty Burns
Non-dairy ice cream, and you’re all set!
Magpie
Does the coconut oil change the flavour of the chocolate in any way?
Marux
It depends on what type you use - unrefined vs. refined. Unrefined (technically the healthier version) has a stronger flavour. I found when i used this in the chocolate sauce i could definitely taste the oil. So, i amended the recipe - for 4.4 ounces of 70% dark chocolate I only used a tablespoon of unrefined coconut oil (no idea why her recipe says 2 cups - that seems excessive to me). Added a sprinkle of salt and it was delicious with ice cream!!!
Linda
A cup of coconut oil?? Melissa Clark's recipe for "Chocolate Shell Ice Cream Topping" calls for two tablespoons per seven ounces chocolate.
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