You can see the original here, but this is what I used:
1/2 cup chocolate chips
1/2 cup refined (not unrefined or virgin) coconut oil
3 tablespoons light corn syrup
1) 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.
2) Transfer chocolate dip to a squeeze bottle or container and store at room temperature, shaking well before each use. For best results, let dip harden on ice cream for 30 seconds before eating.
Tort Law Negligence by Amie Gibbons
17 hours ago