Last week I made homemade graham crackers and talked about how great s’mores are, so of course you had to know something was coming, right? Well, here it is; s’mores dip, a creamy, rich chocolate topped with marshmallows.
One of the biggest challenges with making a s’mores dip is that chocolate likes to be solid at room temperature. Sandwiching it between grahams and a nice toasty marshmallow is one way to melt it, but if you want something like a dip, you need to do something to keep it soft.
One solution I see a lot is to cook the dip in cast iron, sort of like how the White Queso Dip I made uses it to retain heat and stay melty. That’s fine, and a small cast iron is better if you’re just going to make this dip over a campfire. If you want to make it in the comfort of your kitchen, though, the recipe needs a bit more help staying gooey and melty.
The secret is some heavy cream. Mixing up a chocolate sauce and then topping it with marshmallows to toast in the broiler is a perfect way to make a simple dip to use with whatever graham crackers (or fresh fruit!) you have around.
Melty S’mores Dip
Equipment
- 1 10 oz. Ramekin
- 1 Metal Mixing Bowl
- 1 Sauce Pan
- 1 Rubber Spatula
Ingredients
- ⅓ Cup Heavy Cream
- ⅔ Cup Chocolate Chips
- ½ Cup Mini Marshmallows
Instructions
- Grease your ramekin with a bit of butter to help minimize sticking.
- Make a double boiler by adding water to your sauce pan and heating it, with the metal mixing bowl above it to absorb the heat. Add your heavy cream and chocolate chips to the mixing bowl and stir constantly until melted and mixed, about five minutes.
- Pour the chocolate into the ramekin and top with a single layer of marshmallows.
- Broil the dip until the marshmallows are browning and crisping up; somewhere between 1-4 minutes. Adjust for preference.
- Let the dip cool for about five minutes (so nobody burns themselves!) and enjoy with grahams or your favorite dipping snacks.