Ghirardelli Magic Shell Gelato or Ice Cream Topping Recipe Italian-American Style

I have probably mentioned more than once that I am a messy cook and my kitchen often reflects my inability to cook neatly. My kitchen is never spotless like Giada's or Alton's. However, I have redemption. I just read that creative people tend to be more "messy" or "cluttered." 

Last night I went into the kitchen to scoop up some ice cream for the kids, as the night before we all test-tasted some gelato, but the container did not hold enough to satisfy all of us. I started pulling out toppings. Their favorite is chocolate magic shell.  And then my mind started racing. I recalled reading one time that Magic Shell gets its "magic" from coconut oil. Oh what a coincidence I have some of that on hand. And corn syrup to thin it out...and while it would not be my preferred type of Ghirardelli chocolate, I had their milk and semi-sweet chocolate chips on hand. And we know a good cook never lets the lack of the "preferred" ingredient on hand, keep them out of their culinary studio! It's all about innovation.

Now since it is October, Italian-American Heritage Month, my mind keeps recreating everything to be Italianofied. Is that even a word? No matter, it is now! So what better way to eat magic shell than to make it from Italian-American chocolate. Have you ever tasted Ghirardelli's chocolate? Oh my goodness, it is so delizioso. It is my go to chocolate for creating desserts.

Long story cut short, my kids loved the homemade version better than the store bought version. The Ghirardelli chocolate simply has superior flavor. I did not figure out the costs in comparison, something I hope to do in the future, but the flavor was splendido! :)

Ghirardelli Magic Shell Recipe
(Italian-Amercian Style) 

Ingredients: 

Directions: