While the charms of molten fudge and gooey caramel are undeniable, nothing beats an ice cream topping that shatters at the tap of a spoon. Enter this magic shell, a slightly more savory evolution of the chocolate shells of your youth.
Recipe information
Total Time
15 minutes
Yield
Makes about 1 cup
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Spread out walnuts on a small rimmed baking sheet; toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
Step 2
Meanwhile, microwave white chocolate, oil, and tahini in a small microwave-proof bowl on low heat in 15 second bursts, stirring after each burst, until melted and combined.
Step 3
Process walnuts in a food processor until a paste forms. Scrape down sides of bowl and add vanilla bean paste and salt and pulse to combine. With motor running, gradually pour in white chocolate mixture and process until smooth. Use immediately.
Recipe notes
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