One for the Table: Homemade Magic Shell
A big batch of frozen cookie dough was just what I needed to kick off the first of many summer holiday weekends. With plans to go to friend's house for a BBQ, whipping up a batch of homemade ice cream sandwiches was effortless.
As the cookies baked and cooled, I made a modified version of a "magic shell" topping. I used all bittersweet chocolate and added a pinch of Celtic sea salt, espresso powder and vanilla. Delicious! And additive free!
I made extra sandwiches, individually wrapped them in parchment and stored them in the freezer. This treat is exactly what I am going to need to get me through the busy days of summer. Plus, my 8-year-old could make this. That is how easy it is! Make a batch of this and you will never, ever buy the packaged stuff again.
Homemade Magic Shell
1 cup bittersweet chocolate
2 tablespoons coconut oil
1/2 teaspoon Celtic sea salt
1/2 teaspoon espresso powder
1/2 teaspoon pure vanilla extract
In a large glass bowl, set over a pot of simmering water, melt the chocolate with coconut oil, Celtic sea salt and espresso powder. When the chocolate melts completely, remove from the heat. Stir in vanilla.
Let cool before dipping your ice cream.
Transfer leftover magic shell to a glass container that has a lid, and store in cool, dark place up for to three weeks.
(Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
