Can be used right away for dipping frozen desserts, chilled treats, or for drizzling over your favorite desserts.
You can halve or even quarter this recipe if you only want a bit of drizzle. I make it in the quantity I outlined above because if you want to dip things like frozen pops in it you need a bit more substance for coating. I usually have leftovers this way, which I simply store in a glass jar in the fridge.
If you do store this in the fridge, it will solidify, so when you want to use it again just bring it back to room temperature (either by leaving it out of the fridge overnight, microwaving, etc.). It melts back into a liquid state fairly easily, and then just give it a stir and it’s ready for use again.
You can easily flavor this recipe by adding in some mint flavor or a bit of Kahlua, or any other flavors you’d like.
UPDATE: I recently made this magic shell with carob powder instead of cocoa powder, and it was AMAZING! Give it a try for a change sometime.