Magic shell has been shut out by the snotty maître’d’s of haute cuisine, just because the name’s a little childish. But dip $1 bills in it and you can sell them for $5. For a quick catering canapé, we dipped store-bought cream puffs in magic shell, and topped them with cocoa nibs before the shell hardened. We called them profiteroles; one woman said she ate twenty-three. The idea with this recipe is that the fat makes the chocolate thin and stable, so you can use it in a variety of applications.
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