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Copycat Dairy Queen-Style Hard Chocolate Sauce
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Love the chocolate dipped cones at Dairy Queen? Make your own chocolate sauce that hardens on the ice cream with just three simple ingredients.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
6 ounces chocolate chips
4 tablespoons butter
1/4 cup corn oil
directions
Combine the chocolate chips and butter in the top of a double boiler over simmering, not boiling, water. Stir constantly until the chocolate is melted and combined with the butter.
When melted, stir in the oil. Remove the pan from the heat and carefully remove the top of the double boiler. Let cool to room temperature.
Pour over ice cream. The sauce will harden on contact.
Store the sauce at room temperature for up to one week. Remix if needed before serving.
recipe tips
Use good-quality chocolate chips for the best results.
Make sure the chocolate is completely melted before adding the oil to prevent separation.
Stir the sauce continuously to prevent burning or clumping.
Drizzle the chocolate sauce over ice cream in a decorative pattern.
Adjust the sweetness by using dark chocolate for a less sweet sauce or adding more sugar for a sweeter version.
common recipe questions
What type of chocolate chips should I use?
You can use any type of chocolate chips you prefer, such as semi-sweet, milk chocolate, or dark chocolate.
Why use butter and corn oil in the chocolate sauce?
Butter adds richness and flavor to the sauce, while corn oil helps with the hardening process when it comes in contact with the ice cream.
Can I substitute the corn oil with another type of oil?
You can substitute the corn oil with a neutral-flavored oil like vegetable or canola oil, but it may slightly alter the flavor.
Do I have to use a double boiler to melt the chocolate?
Using a double boiler helps prevent the chocolate from burning, but you can also melt the chocolate in the microwave in short intervals, stirring frequently.
Can I add other flavorings to the chocolate sauce?
You can add vanilla extract, peppermint extract, or a pinch of salt for different flavor variations.
How long will the chocolate sauce take to cool to room temperature?
The sauce should cool within 15-20 minutes at room temperature, but you can speed up the process by placing it in the refrigerator for a few minutes (don't fully chill it, just let it cool a bit then continue to let it cool at room temperature).
Can I store the chocolate sauce in the refrigerator?
It's best to store the chocolate sauce at room temperature. If refrigerated, let it come to room temperature before serving.
How can I reheat the chocolate sauce if it hardens too much?
To reheat the sauce, place the container in a bowl of warm water or microwave it in short intervals, stirring until it reaches a pourable consistency.
How else can I use the chocolate sauce besides on ice cream?
The chocolate sauce can be drizzled over cakes, cookies, brownies, or used as a dip for fruits or pretzels. It may not harden the same way if the food it's poured on isn't cold, but it is still delicious.
nutrition data
71 calories, 6 grams fat, 4 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
August 29, 2014
Wonderful topping - and so easy
November 5, 2013
LOVED IT!!!!! TASTES JUST LIKE DAIRY QUEEN!!!!
August 9, 2013
The recipe didn't specify but I used semisweet chocolate chips. I did try it with white chocolate also (because I had some on hand). The white chocolate didn't pour as nicely and sort of slid off the ice cream (it did harden though). The semisweet chocolate had a really good texture and worked well. It was a bit sweeter than Dairy Queen's chocolate but had the same texture and was still very good! If you want to dip cones in it like Dairy Queen does it will need to be a bit thinner but I was able to spoon it over the ice cream and it stuck just fine but wasn't quite as thin as DQ's coating.
June 25, 2008
I made this last night but microwaved the chocolate chips & butter for 1-1/2 min. Stirred well, then added oil. I did all this while my husband dished out the ice cream. It was extremely good and I definitely will make again.