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Ingredients
- 250 grams (1/2 pound) dark chocolate, 66% to 72%, finely chopped
- 200 grams (about 1 cup) refined (not unrefined or virgin) coconut oil
- 125 grams (about 6 tablespoons) light (clear) corn syrup
Method
- Combine chocolate, oil, and corn syrup in a microwave-safe bowl. Microwave on half power in 15 second bursts, stirring with a spoon in between, 3 to 4 times, until chocolate is completely melted. If heated too much, the chocolate may break, forming harmless brown speckles in the sauce; blend in a blender on high speed for 30 seconds to re-emulsify the sauce.
- Transfer chocolate dip to a squeeze bottle or container and store at room temperature, stirring with a spoon if it separates. For best results, let dip harden on ice cream for 30 seconds before eating.
