This three-ingredient simple chocolate topping from Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, works well on any type of ice cream, hardening to a shell when it hits the cold ice cream.

Bear in mind this might not be quite as crunchy as the commercially produced Magic Shell. Use a mild olive oil here for the best taste.

Storage Notes: The topping can be refrigerated for up to 2 weeks. The sauce will harden when refrigerated; warm in a microwave-safe bowl in 5-second increments until pourable.

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Ingredients

  • 1/2 cup (120 milliliters) extra-virgin olive oil
  • 8 ounces (230 grams) bittersweet chopped chocolate or chips (64 percent)
  • 1/4 teaspoon fine sea salt or table salt, or more to taste

Step 1

In a saucepan over medium heat, warm the olive oil until shimmering but not boiling.


Step 2

In a medium bowl, combine the chocolate with the hot oil and, using a silicone spatula or whisk, stir until smooth. Season with salt, taste, and season with more salt, if desired.


Nutrition Information

Per serving (2 tablespoons), based on 8

Calories: 281; Total Fat: 27 g; Saturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 74 mg; Carbohydrates: 13 g; Dietary Fiber: 3 g; Sugar: 7 g; Protein: 2 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.


From Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine.

Tested by Olga Massov; email questions to voraciously@washpost.com.

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