This Ultimate Sugar-Free Chocolate Magic Shell Recipe gives you a magically hardened thinnest layer of chocolate coating you dip anything into. Our Hard Shell Chocolate Syrup could be used with one of the Keto Ice Cream, Sugar-free Ice Popsicles, Berries of your choice, or poured over any of the Keto Desserts.
Sugar-Free Magic Shell
This super quick and easy Chocolate magical recipe with only 2 ingredients is a perfect addition to our Ice Cream Cones, Avocado Popsicles, Mini Pops, Skyr Popsicles, Valentines Popsicles, Eggnog Ice Cream Pops, Keto Ice Cream Sandwich, or dipping your favorite berries like our Chocolate Covered Strawberries into.
Whatever you pick, watching the process of a simple Sugar-Free Chocolate syrup magically hardens in front of your eyes in bare seconds is just out of this world.
Homemade Magic Shell
Have you ever looked at commercially sold Magic Shell sauces?
The number of ingredients most of the Magic Shell products, most you have never even heard exists. And not let me start on the health aspects.
With our recipe, all you need is a Dark Chocolate Bar or Chocolate Chips and Coconut Oil.
That’s it.
2 ingredients only, that are not only fully Keto, but healthy, not refined, and all homemade.
Sugar-Free Ice Cream Topping
This recipe is a perfect addition to Ice Cream Toppings as well. Pour it over any of your Ice Cream and it will harden immediately, giving your bowl that perfect thin layer of the chocolate shell goddess.
Missing Chocolate Bar?
And just in case you do not have a Sugar-Free Chocolate bar or chips on hand, not a problem.
Whisk 1/4 cup coconut oil and 1/4 cup cocoa powder with 1 Tbsp Sweetener over a double boiler and you have it.
Could this be any easier?
Ways to use Sugar-Free Magic Shell
Once prepared, dip one of your favorite Keto Treat to give your dessert that extra special touch
Dip your
- Keto Marshmallows
- Keto Smores Chaffle
- Fresh Berries
- Keto Cookies
- Wafers
- Sugar-Free Ice Cream Cones
- Keto Ice Cream Sandwich
- Almond Flour Cookies
- Nuts
- Avocado Popsicles
- Mini Pops
- Skyr Popsicles
- Eggnog Ice Cream Pops
- Keto No Churn Ice Cream
How to make Sugar Free Chocolate Magic Shell Recipe
Kitchen Gadgets needed:
- Double Boiler or an Instant Pot
- Tall Glass for dipping
Ingredients needed:
- Dark Sugar-Free Chocolate Bar
- Coconut Oil
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTIONS ON SUPER EASY SUGAR-FREE MAGIC SHELL MAKING
First Step: Ingredients
Prepare your Chocolate Bar or Chocolate Chips.
If you do not have a chocolate bar or chips on hand, use 1/4 cup coconut oil and 1/4 cup cocoa powder with 1 Tbsp Sweetener of your choice.
Coconut Oil should be at room temperature for easier melting
Second Step: Chocolate
If you are using your favorite Sugar-Free Chocolate bar, make sure you cut it into really small pieces. This will help in the melting process as some of the chocolates takes a long time to melt.
Add Chocolate into. the Double Boiler and heat up on a low temperature.
Stir, until you get melted chocolate halfway.
Third Step: Coconut Oil
Your coconut oil is preferred at room temperature as this will speed up the melting process as well.
Taken Coconut Oil directly from the fridge will be additionally difficult to measure.
Once you see melted chocolate halfway, add coconut oil in.
Fourth Step: Mix
Using a Double Boiler (or an Instant Pot), melt both, the chocolate and coconut oil stirring regularly.
Make sure everything is fully melted and both the chocolate and coconut oil are fully combined.
Once melted, let the chocolate sauce cool down, otherwise, your ice cream might melt while dipping it into the hot chocolate sauce.
Transfer it into a tall glass, wide enough to dip your particular Keto Dessert in.
Tips and Tricks
Don’t have sugar free chocolate – use 1/4 cup coconut oil and 1/4 cup cocoa powder with 1 Tbsp Sweetener
No Double Boiler – Use Instant Pot with a glass bowl to act as a double boiler. Check for full instruction below
Cooldown – make sure your chocolate sauce is fully cooled, to prevent ice melted while dipping.
Dipping – best to use is a tall, not so wide glass
Berries – if you’re planning to dip berries in, it is better to store them in the fridge until ready to use.
Measurement suggestions – for ice use 3 Tbsp of coconut oil. For Berries 2 Tbsp would be enough as coconut oil melts if not refrigerated.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Using this recipe one simple addition can transform it into a perfect Sugar-Free Chocolate Syrup.
Instead of using a double boiler, add our ingredients into a pan and pour ¼ of water or almond milk in. On a low heat cook, until all combines and the sauce will slightly thicken. This will take approximately 4 to 5 minutes.
Let it cool and use.
When your chocolate mixture is melted and slightly cooled, add cream cheese or whipping cream and whisk until all incorporated.
Using a whisk at a high speed will add more volume and fluffiness into the mixture and your ganache will be ready to use.
This Chocolate sauce is perfect to store in a mason jar in your refrigerator.
Bear in mind, that coconut oil hardens in the refrigerator and therefore it will be hard when ready to use.
Just take it out of the fridge and gently warm it up either in the microwave or over a double boiler and you are ready to use.
How to melt chocolate in an Instant Pot is a question lots of readers are enquiring about.
Even though most of us own this super helpful Kitchen Gadget, lots do not know, using it as a double boiler is another advantage Instant Pot has.
Simply add water into the stainless steel bowl and switch the Instant Pot on Saute. This will keep the water warm at all times.
Having the cover from an Instant Pot out, place a glass bowl big enough to hold on top of the inner pot. This will lock the steam coming out and will start warming up your glass bowl.
Add your Chocolate or Chocolate Chips and let them melt stirring regularly. Once you see, the chocolate is melted halfway, add coconut oil and let the Instant Pot cook for a few minutes until all melted and fully combined.
Your Melted Chocolate Sugar-Free Magic Shell is ready to use.
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Sugar-Free Chocolate Magic Shell Recipe
Equipment
- 1 Tall Glass for dipping
Ingredients
- 1 Cup Sugar-Free Chocolate
- 3 Tablespoons Coconut Oil
Video
Instructions
- Prepare your Chocolate Bar or Chocolate Chips as well as Coconut Oil
- Using a Double Boiler (or an Instant Pot), melt both, the chocolate and coconut oil stirring regularly.
- Once melted, let the chocolate sauce cool down, otherwise, your ice cream might melt while dipping it into the hot chocolate sauce.
- Transfer it into a tall glass, wide enough to dip your particular Keto Dessert in.
Notes
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Can you provide instructions for using the instapot instead of double boiler? Thanks!
I have just updated the Post with Full Instructions for Instant Pot Double Boiler.
how can you store any left over
Air-Tight Container in your Pantry. But must be really Air Tight, otherwise, they start being sticky. I have it stored like this for months to come. But once you take them out, they do get stickier after a while, so take only the amount you will consume.
Do you put it in the fridge? I used coconut oil and chocolate chips. Thanks
Yes, I store it in the fridge. When want to use it again, it needs to be reheated best in a double boiler.
I can’t get my Lilly’s chocolate chips with the coconut oil to get hard on product. I use 1/2 cup chocolate chips and usually 2tbsp coconut oil. I am using it on biscotti.
Try to reduce coconut oil. Probably to only 1 tablespoon. This makes the shells softer, but might make it even more as needed.
Your recipe for a chocolate bar used only 1/4 cup each oil and cocoa…Do you multiply it times 4 to get a cup?
Yes Judie,
Depending on how much would you want to make, you double or triple the amount. I would still suggest making a real chocolate bar with cocoa butter as that gives you a real smooth chocolate consistency.
Hello,
This is a great recipe. Thank you for sharing .
I am confused about this piece of your instructions. Would you mind clarifying?
Measurement suggestions – for ice use 3 Tbsp of coconut oil. For Berries 2 Tbsp would be enough as coconut oil melts if not refrigerated.
Thank you
For covering ice cream or popsicles, you need much thinner consistency as the chocolate will stick immediately in a nice really thin layer. This does not happen when you are trying to dip berries, as the chocolate needs to be a bit thicker. Also when you leave berries out of the fridge, they might not harden fully when more coconut oil is present.