Chocolate Magic Shell Ice Cream Topping

In a small dish combine vanilla extract and espresso powder, mixing to combine. Pour cocoa powder and salt into the dish, mix and set aside.

In a medium sized microwave safe bowl, combine chopped chocolate and coconut oil. Microwave for 2-4 minutes on 50% power, stirring occasionally and continuing only until the chocolate melts. Check it after 2 minutes, stir, then heat for additional 30 second increments until melted.

Whisk in the vanilla mixture. Let chocolate mixture rest for 30 minutes before use.

Store in an airtight container in a dark area for up to two months. Gently reheat to make it pourable and use as desired. Drizzle onto ice cream and watch it magically solidify before your eyes.

Recipe slightly adapted from America’s Test Kitchen DIY Magic Chocolate Ice Cream Topping.