The Best Homemade Chocolate Dip
A glossy dark chocolate dip made with coconut oil that sets into a crisp coating as soon as it hits cold ice cream.
Prep 5 min · Cook 1 min · Total 6 min · Makes about 2 1/2 cups
Ingredients
- 250 grams dark chocolate, 66% to 72%, finely chopped
- 200 grams refined coconut oil
- 125 grams light corn syrup
Directions
Put the chocolate, oil, and corn syrup into a microwave-safe bowl. Heat at half power in 15 second bursts, stirring with a spoon after each burst, repeating 3 to 4 times, until the chocolate has melted all the way. If the mixture gets overheated, it can separate and leave harmless brown flecks in the sauce; to bring it back together, blend it on high speed for 30 seconds. Pour the chocolate dip into a squeeze bottle or container, and keep it at room temperature, giving it a spoon-stir if it separates. For the best texture, wait 30 seconds after pouring it over ice cream before you dig in.