A few days ago I shared the delightful discovery of a recipe for homemade Magic Shell®. I have good news to report.
This stuff rocks!
I used about 8 DOVE® Dark Chocolate Miniatures, the chocolate I had on hand. That worked out to be about 1/3 cup, or two rather large adult servings. (I noticed the ice cream container’s nutritional information was based on a 1/2 cup serving. Who are they kidding?) I used approximately a half of a 1/3 cup measure of Nutiva extra-virgin coconut oil.
I melted them together in a double boiler with a pinch of salt, then poured the result on top of some tin roof sundae ice cream. It hardened right away, even being still warm from the pan. We ate it all up.
It was definitely a bit coconut flavored. So if you don’t like that, you might want to use refined coconut oil. Also it was significantly thinner than the store version. Not sure what I’d use to thicken it. Maybe arrowroot or kuzu? (Darn…when Anthropapa did special effects for film, we had several jars of alginate laying around…that might have worked!
So, do try it, and stay away from the funky ingredients in the store version. (Do you really want to eat mono and diglycerides, partially hydrogenated vegetable oil, or micro-crystalline stearine? Me neither.)
Anthromama 
We have made a nicely hardening chocolate sauce by melting chocolate chips in whipping cream. We use 1/2C cream and 6 oz dark chocolate chips. Melt it together, pour it over icecream. Excess stores (apparently indefintely) in the fridge and reheats very nicely any time you want chocolate sauce. It doesn’t make the crispy Magic Shell, but I’ve never been that crazy about that sort of ice cream dressing.
using a cream base with your chocolate makes a ganache type topping which is definitely not the same as magic shell. Ganache will only harden to chewy- never crisp.
Yes, its good stuff, but its a whole ‘nother thing 🙂