This may be the most excited I’ve been about something I’ve made in the kitchen. And I’ve made a fair few things in the kitchen. But this…this is amazing! Homemade Choc Whizz! Or for anyone not in New Zealand, Magic Shell or Ice Magic. The incredible chocolate sauce that goes hard when you put it on ice-cream. Also known as the stuff childhood dreams are made of. Well, mine anyway! Nerd alert – it’s the coconut oil that creates the hard shell. Due to the fact that it is solid at room temperature (unless it’s the middle of summer) it basically reverts back to that state once it’s in contact with the cold ice-cream. This is a kitchen science experiment gone right, and only using 2 ingredients! I don’t know about you but there is something about that sauce that just makes me so happy. Josh too. For someone without much of a sweet tooth, that man eats ice-cream covered in choc whizz. So I was a little unsure about how he would feel about this replica. In his words…”just as good, if not better than the real thing.” That’s a win as far as I’m concerned. Best part is. It takes less than 5 minutes to make. I’m not even kidding. Break up your chocolate. I’ve made it with dark chocolate, milk chocolate and chocolate chips. All are great so choose whichever chocolate you like to eat the most. Or whatever you have handy. Easter eggs could also work if you’re working through a glut of those! Add your coconut oil to the bowl. And put in the microwave for 30 seconds. Take it out and give it a stir, then put it in for another 30 seconds. At this point, mine was almost melted, so I just gave it a stir and let the oil melt the rest of the chocolate. If it’s still got a way to go, put it back in for a little longer. Now for the fun part. Scoop out your favourite ice-cream. I can’t go past this vanilla ice-cream, especially with this sauce. And sprinkles. Always sprinkles. Pour the sauce on, leave it 30 seconds or so and there you have it. It’s magic! That’s what I’m talking about.
Homemade Choc Whizz
200 grams dark chocolate (or any chocolate you like) 4 TBSP coconut oil
Break chocolate into pieces and put in a microwave safe bowl. Add coconut oil and microwave for 30 seconds. Take it out of the microwave, give it a stir, then put it back in for a another 30 seconds. Remove from microwave and stir until the chocolate is fully melted and the sauce is smooth. If it needs longer, put it back in the microwave. Store in an airtight container at room temperature. You may need to heat sauce slightly before using if it has been a little while since you last used it. Pour on ice-cream and leave for 30 seconds until the sauce is hard.