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Peppermint White Chocolate Magic Shell

Peppermint White Chocolate Magic Shell

Serves: Makes 1 cup

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8 ounces good-quality white chocolate, such as Ghirardelli, Lindt or Scharffenberger
5 tablespoons refined coconut oil
1 tablespoon light corn syrup
1 1/2 teaspoons peppermint extract
2 drops red or green food coloring (optional)
Crushed peppermint candies, for serving (optional)


Finely chop the white chocolate and transfer to a microwavable bowl. Microwave the chocolate in 15 second increments, stirring between each interval until the chocolate has melted, 45 to 60 seconds total. Stir in the coconut oil, corn syrup and peppermint extract.  Microwave for an additional 10 seconds, then stir again to ensure the mixture is well combined. Stir in the food coloring, if desired. Let cool to room temperature.

Serve once cooled or store in an airtight container in the refrigerator. Microwave in similar 15 second bursts to loosen up, but not heat, the sauce before use. Serve over ice cream, topped with the peppermint candies, if desired.

Photo: Lisa Lotts

About the recipe

What do you get when you combine white chocolate, peppermint and coconut oil? One of the best — and easiest — ice cream toppings you can make. Magic shell, for the uninitiated, is that sauce that magically transforms from a liquid to a solid when poured over ice cream. With only five minutes and four ingredients, this recipe from Lisa Lotts is particularly appropriate for the frenzied holiday season. Unlike the magic shell of your youth, which hardens in about five seconds, this one takes about thirty seconds to achieve a shell-like quality, but that’s fine — especially if you want to make it extra festive by sprinkling some crushed candy canes over the top. Even better: You can make this minty treat in your microwave. It's truly a holiday treat without the fuss.