Question: Looking for a recipe
By: Margie Haynes
Published: August 16, 2010

My mother use to make cupcakes and a chocolate sauce that would harden after dipping the cupcakes in it.  She died before I could get her recipe.  If any person older than 40 remembers their grandmother or mothers making these please let me know.

Thank you,

Answers:
ruteegee

may be you should try this one:
Dark Chocolate Sauce
100g plain chocolate, finely chopped
50g of unsalted butter
75ml of water - if a creamier chocolate finish is required substitute cream for the water. For a rich taste to the recipe you can also replace some of the water with a tablespoon of brandy, rum or other favourite liqueur.
Put the chopped chocolate and butter into a heatproof bowl, set over a pan of steaming but not boiling water, and stir frequently until melted and very smooth.
Remove from the heat and stir well until glossy and slightly thickened; as the sauce cools it will become thicker and eventually hardens when it is totally cold.
David

Smucker's Magic Shell or as in a hand dipped soft serve cone which uses warm chocolate that has food grade edible parrifin in it. That is why it does not melt at some time but becomes very brittle.
David

It sounds like a Ganache. 
Here is a picture of it. 
http://t1.gstatic.com/images?q=tbn:ANd9GcQk3MCHrTLc4oJGHAZxbyiuPUTwa7zge6s4VAqD3Rpap59R4io&t=1&usg=__HYYbuyepzRrKfAQoMVJ5lzKmv-w=
It differs from a regular choc hard frosting by using heavy cream and not butter. It has a shiny look and luxurious texture.
Curt

Why not try a simple Chocolate Ganache:
12 ounces (.75 pounds) of Chocolate
8 ounces (1 cup) of Heavy Cream
Chocolate = your favorite chocolate chopped up into small pieces...chocolate chips work without the chopping
Heavy Cream = whipping cream also works...Half & Half will not work
Place chocolate into a stainless bowl.  Put cream into a sauce pan and bring to a rolling boil.  DO NOT LET IT BOIL OVER.  Pour the boiling cream over the chocolate and stir with a wire wisk or rubber spatula until the mixture is smooth.  Let cool until it is the consistency you would like it to be.  Refrigerated it will turn hard...but not rock hard.  If you want it to be the consistency of the chocolate put more chocolate into the mix.  If you want it to be more liquid put more cream into the mix.