I have no idea what got into me today.  When it comes to this blog I’m not much of a planner or a list maker.  I like to keep the flow of inspiration free and unfettered, and my next  recipe is often a mystery, even to me, up until the last minute.  I’m not sure why I decided to make this today.  My daughters aren’t home, my husband is away for the night, it’s just me, and my dog.  And this Nutella Magic Shell.

Maybe there’s something in the air.  It was right about this time last year that I originally wrote about Homemade Magic Shell.   I made a dark chocolate version and a white chocolate one.  It really is like magic—two simple ingredients combine after just seconds in a microwave, to become  a liquid sauce that hardens into a candy-like shell on contact with something cold, aka ice cream.  The white chocolate version was particularly beautiful draped over dark chocolate ice cream.  If you want the basic Magic Shell recipe, go to my original post.  I think everyone should know how to do it, even if you only make it once or twice.  (Which isn’t likely, btw)

This version substitutes Nutella for the chocolate as the base for the sauce.  It’s THE WORLD’S easiest project, and one of the most fun.  The secret to the magic is in the coconut oil, which solidifies at 74 degrees.  It hardens on contact
with the cold ice cream, so whatever it’s mixed with hardens too.  

Why make your own when you can easily pick it up a bottle at the supermarket? 
You can bypass all the additives, and customize it for your (or your
family’s) taste.  Once you’ve melted up a batch of your homemade magic shell, it has a long shelf
life, too.   It stays liquid at room temperature, so you can
pour a little on your ice cream any time the mood strikes. 

Nutella Magic Shell
1 13 oz jar of Nutella
3 heaping Tbsp coconut oil (coconut oil is a solid at room temperature, so measure when solid)

• Put the Nutella and the coconut oil in a microwavable glass bowl.  Microwave for 30 seconds.  If the coconut oil is not completely melted, micro for another few seconds.  Stir the mixture until it is completely smooth.
• Pour into a jar with a tight fitting lid and store at room temperature until ready to use.
• Pour over ice cream and watch the magic happen!

One note: the type of coconut oil you use will affect how much coconut flavor comes through in your sauce.  I used virgin oil, which is unrefined, and it has a very strong coconut flavor.  If you want the Nutella flavor to dominate, use a refined coconut oil.  Both will work, and both are delicious, it just depends on your preference.

I’ve got a couple more tricks up my sleeve before I give up magic for the season…stay tuned!.