Make Ice Cream Better With Chocolate Dip

During the heatwave we've experienced this summer, my wife and I decided to treat ourselves to some ice cream. As we ate from our bowls, we groused about how we never see ice cream trucks in our neighbourhood and reminisced about how good we had it back in the day when the Dickie Dee men used to sell frozen treats from freezer units on tricycles. It was then when Dawn mentioned that her favourite type of ice cream cone are the ones dipped in chocolate, and asked me if I knew how they get the chocolate to harden on the ice cream so quickly. I had no idea, so off I went to the interwebs. The chocolate you see people dip soft-serve ice cream in contains oils high in saturated fat. A drop in temperature causes saturated fats to harden and take on a glass-like consistency. When you emulsify coconut oil with melted chocolate, the mixture remains a stable liquid at room temperature, but as soon as you drizzle it over ice cream, it chills down fast and hardens into a tasty shell. With this knowledge, it is now easy to bring the feel of an ice cream parlour into your kitchen with the following recipe:

Ingredients:

250 g dark chocolate, 66% to 72%, finely chopped
200 g refined (not unrefined or virgin) coconut oil
125 g light (clear) corn syrup

1. Combine the chocolate, coconut oil, and corn syrup in a microwave-safe bowl. Microwave on half power in short 15 second bursts, stirring with a spoon in between, 3 to 4 times, until the chocolate is completely melted. If the mixture is heated too much, the chocolate may break, forming harmless brown speckles in the sauce; to re-emulsify the sauce, blend in a blender on high speed for 30 seconds.
2. Transfer chocolate dip to a container and store at room temperature, stirring with a spoon if it separates. For best results, let the dip harden on ice cream for 30 seconds before eating.