chocolate medjool-amel magic shell

I happened to have vanilla ice cream around to go with a batch of brownies I made, and the glorious idea to chocolatier a topping . . . Essentially you just mash and caramelize 2-3 de-pitted medjool dates in a small sauce pan with a thin sliver of butter and a splash of liquid {water or milk; better to start with less and add more if needed}. Once the paste starts to simmer, stir in a handful or two of Ghiradelli chocolate chips, along with a dash of instant espresso powder to enhance the chocolate and date flavors. I found that the chocodatemel situation had a similar property to magic shell by hardening when combined with fresh, cold ice cream.

. . . & & // Merry Christmas!!


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