Hot Chocolate Dip
A creamy, indulgent dip made with melted chocolate, cocoa powder, and warm cream—perfect for dipping fruit, cookies, or marshmallows at any gathering!
Ingredients
- 1 cup heavy cream (or whole milk)
- 6 ounces semi-sweet chocolate chips (Ghirardelli or Guittard)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 pinch salt (sea salt flakes optional)
- Assorted dippers fresh fruit, cookies, marshmallows, pretzels
- 1 tablespoon liquor (optional) (Baileys or Kahlúa for adults)
Instructions
- In a small saucepan over medium heat, warm the heavy cream until small bubbles form around the edges without boiling. Whisk gently to avoid scorching.
- Add the cocoa powder and sugar to the cream, whisking until fully dissolved and smooth, about 1-2 minutes. This builds the dip’s creamy body.
- Lower the heat and stir in the chocolate chips. Let sit for 30 seconds, then whisk until glossy and lump-free, ensuring a velvety texture.
- Remove from heat, stir in vanilla extract and salt; add liquor if using. This heightens the flavor and personalizes your dip.
- Pour the hot chocolate dip into a heatproof bowl or ramekin, smoothing the top with a spatula for an inviting presentation.
- Sprinkle with sea salt flakes, chocolate shavings, or mini marshmallows to elevate the look and add texture contrast.
- Offer with assorted dippers such as strawberries, pretzels, or biscotti, and keep warm over a tea-light if needed.
Notes
Leftovers keep in the refrigerator for up to 3 days; reheat gently with a splash of cream to refresh texture. For a party, keep dip warm in a fondue pot or over a candle warmer.
Nutrition
Calories: 250kcal
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