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Instant Chocolate Hard Shell
July 21, 2015

YUM, I tried a peanut butter version of this from Pinterest and misplaced the recipe. I had to try this one when I found it. I made 1/4 of the recipe or about 4 servings. So, the full recipe is about half the servings suggested. That amount was equivalent to 1/2 cup choc chips and 2 Tblsp + 1 1/2 tsp of coconut oil. I used Ghiradelli mini choc chips, from the freezer, and it took 1 minute to melt stirring half way through. I tried it on top of Edys 1/2 the fat vanilla bean ice cream. It set up very quickly. It doesnt crack, but it does solidify. I cant imagine why anyone would buy the stuff in a bottle with the ease and taste of this. Edit Note: I didn't store it at room temperature as suggested. I put it in the fridge. To re-melt it, I put it back in the microwave for 1 minute stirring half way through. As it wasn't as warm as when just made it did actually crack into a few pieces, after it set for a minute or so, if that is desired.

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