The ice cream parlor is not close to us, so a few years ago I thought I'd try making my own with "leftover cheesecake." Is that an oxymoron? I only say that, because we don't normally have leftover cheesecake. It is VERY difficult to hide a few pieces to dip in chocolate.
With some "leftover cheesecake" my first experiment was with straight melted semi sweet chocolate chips. Don't get me wrong it was good... VERY GOOD... but one did feel like they were going to go into a diabetic coma while eating it. Like a moth to a flame we couldn't stop eating it. A wall comes up and also blocks out all your common sense to protect yourself from a stomachache.
When my brain turned back on my first thought was the cheesecake slice was too big and the chocolate too thick. So, second try my son cut the slices thinner and applied the melted chocolate chips trying to scrap some of the chocolate off. Again good... VERY GOOD, but still was a bit overwhelming, but one couldn't stop eating it.
This time I decided to try a Magic Shell recipe we use for ice cream. We started making our own Magic Shell, because it's expensive and you don't get very much in a bottle. Who wants a Magic Drizzle... we want a SHELL. Since I get chocolate chips at Costco I found a recipe that is easy to make and much more in one's budget.
Homemade Magic Shell8 servings
6 ounces semisweet chocolate chips
4 tablespoons butter
1/4 cup corn oil
1 1/2 ounce semisweet chocolate chips
1 tablespoon butter
1 tablespoon corn oil
Microwave until all is melted. Stir together and pour over ice cream.
Here are all the homemade magic shell ingredients in a double boiler. I use canola oil as I never have corn oil around. I'm also using a double boiler rather than the microwave as I wanted the chocolate to stay liquid as I coated each cheesecake slice.
Long before I start the chocolate process I should point out that I put a stick in each slice and put them in the freezer overnight. When frozen they don't fall a part or fall off the stick as you coat them in chocolate. I happen to have these 8" Wilton cookie treat sticks on hand. Wooden sticks would probably be cheaper and would work equally well if you have them on hand.
Using a double boiler you want water in the lower pan to simmer slightly and not touch the bottom of double boiler. If you don't have Pampered Chef's fancy dancy double boiler one could use a heat resistant bowl that sits on top of a pan. I did that for many years.
Stir until everything is melted and has a creamy consistency.
I began spooning the chocolate over the frozen cheesecake. If you dip it won't fit all the way in and the chocolate will start melting the cheesecake and it starts to fall a part. Spooning went quickly.
Once coated I found that I needed to do a minor tap on the side of the double boiler to get some extra dips off. Also lightly scrap the bottom of the cheesecake on the edge of the double boiler; otherwise, a large pool of unattractive chocolate will form on bottom. Is that another oxymoron "unattractive chocolate?"
I set each chocolate coated cheesecake on a wax paper covered cookie sheet.
See no pool of "unattractive chocolate" at bottom of dipped piece.
Into the freezer they go. I do this in a 2 day process *looking over both shoulders* just so there are a few days of NOT eating cheesecake in this house. I try and get more fruits and vegetables into the family before next cheesecake frenzy. This could easily be done in a day. Freeze in morning, dip in afternoon, eat at night.
Erik taste testing new coating... he did pick the first one with the big pool of "unattractive chocolate." Don't have to worry about those pieces going to waste with chocolate lovers around.