This chocolate dipping sauce for marshmallows is rich, smooth and made with just 3 ingredients. This dip stays soft and it's great for strawberries, cookies and even ice cream cubes as well as marshmallows.
Try this dipping chocolate with some pumpkin spice marshmallows. The cosy spices pair extremely well with the chocolate.
Why I Love This Chocolate Dip Recipe
- Only three ingredients: All easy to find.
- Quick & easy: Only 10 minutes hand-on time required.
- Make in advance: Get ahead and store it in the fridge.
- Two methods: Can be made on the stove top or in the microwave.
- Fun to share: Easily feeds 6 on a sharing platter with marshmallows and other assorted goodies for dipping.
- Soft set: Unlike pure melted chocolate, this chocolate dipping sauce does not harden, even after several hours.
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Ingredients Notes
Chocolate: This recipe has been created using dark chocolate with 72% cocoa solids. Chop it finely to help it melt well.
Cream: Use double cream or equivalent (with approx 48% fat).
Maple Syrup: Included to add a touch of sweetness - you can omit it or add a little more if desired.
Optional extras: You could stir in ¼ teaspoon of crushed sea salt flakes and/ or 1 ½ teaspoon vanilla extract. Personally, I like to keep the recipe as simple as possible so that the chocolate dip can be paired with a wide variety of goodies.
How To Make Chocolate Dipping Sauce (Step-By-Step Stove-Top Instructions)
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Put the chopped chocolate and cream into a heatproof mixing bowl.
Step 2. Set the bowl over a saucepan holding an inch of barely simmering water (making sure the base of the bowl does not touch the water). Stir frequently as the cream heats up. Once the chocolate has fully melted use a silicon spatula or a balloon whisk to beat the sauce until smooth.
Step 3. Add the maple syrup and stir it in.
Transfer to a bowl, cover the surface with foodwrap (to stop a skin forming) and let cool for several hours. It will thicken as it cools.
Making Chocolate Dip In The Microwave
It's very easy to make this chocolate dip recipe in the microwave instead of on the stovetop:
- Put the chopped chocolate and cream into a heatproof microwave-safe mixing bowl.
- Cook in the microwave for 30 seconds on medium heat setting. Give it a good stir.
- Repeat step 2 as many times as necessary until the chocolate has fully melted.
- Beat until smooth then stir in the maple syrup.
Storage Instructions
Once cooled this chocolate dipping sauce for marshmallows should be eaten within a few hours or stored in the fridge for up to 3 days. If stored in the fridge you will need to let it sit at room temperature for several hours before serving to ensure it is soft enough to dip. If you are in a hurry, microwave the sauce on defrost in 10 second bursts, stirring between each one, until it loosens again.
You can also freeze this chocolate dip for several months. You will need to let it defrost fully and give it a good stir before serving. The texture may not be quite as smooth, but it's better than wasting it.
Expert Tips
- Sieve your sauce: If your chocolate did not fully melt and you have tiny grains visible in your sauce, pass it through a fine meshed sieve.
- Adjust the sweetness: Add more or less maple syrup to suit your tastes.
Frequently Asked Questions
Yes, you can. Microwave it on the defrost setting in 10 second bursts, stirring well between each burst until the consistency loosens to your liking. Alternatively, use slightly more cream in your recipe - try increasing the volume of cream to 275ml.
I recommend using dark chocolate with around 70% cocoa solids when making this recipe for chocolate dipping sauce as the items for dipping into the sauce are typically sweet. You can use milk chocolate or white chocolate but expect a much sweeter sauce.
Go with good quality chocolate that melts well. It does not have to be really expensive - Waitrose own brand dark chocolate always give good results.
Yes, you can. The best way to do this is to use extracts such as peppermint extract, orange extract or almond extract. Start by adding in ¼ tsp, stir it in and taste. Add more in ¼ teaspoon increments until you are happy with the flavour.
Serving Suggestions
You can use this chocolate sauce with plenty of goodies, not just marshmallows. Here are some suggestions:
- Fresh strawberries, mango wedges or chunks of pineapple.
- Dried fruit such as apricots or mango.
- Store-bought biscuits such as Biscoff, Gingernut or Hobnobs.
- Homemade stem ginger cookies or chai shortbread cookies.
- Coconut blondies (for those who still need a chocolate hit).
- Sugared doughnuts (skip the jam filling and turn them into mini doughnuts).
- Plain cake such as pound cake or sponge cake.
- Salted caramel Rice Krispie treats.
- Churros.
- Nuts - try almonds, pecans or walnuts.
- Turkish delight or fudge.
- Ice cream balls/ cubes (use firm ice cream, not soft set).
- Salty snacks such as lightly salted pretzels, Pringles or ridged crisps.
Alternatively, heat the sauce gently and use it to pour over waffles, pancakes, ice cream or even triple chocolate brownies.
Have you made this recipe for chocolate dipping sauce for marshmallows? Please rate the recipe or leave a comment - I love hearing how you get along with my creations. What did you dip in yours?
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📖 Recipe
Chocolate Dipping Sauce For Marshmallows (3 ingredients and stays soft)
Ingredients
- 75 g Dark chocolate around 70% cocoa solids
- 225 ml Double cream
- 1 tablespoon Maple syrup
Instructions
- Chop the chocolate finely and place it in a heatproof bowl with the cream.
- Set the bowl over a saucepan holding an inch of barely simmering water (making sure the base of the bowl does not touch the water). Stir frequently as the cream heats up and the chocolate melts.
- Once the chocolate has fully melted use a baloon whisk to beat the sauce until smooth then add the maple syrup and stir it in.
- Transfer to a bowl, cover the surface with foodwrap (to stop a skin forming) and let cool for several hours. It will thicken as it cools.
Notes
- Once cooled this chocolate dipping sauce for marshmallows should be eaten within a few hours or stored in the fridge for up to 3 days.
- If stored in the fridge you will need to let it sit at room temperature for several hours before serving to ensure it is soft enough to dip. If you are in a hurry, microwave the sauce on defrost in 10 second bursts, stirring between each one, until it loosens again.
- You can also freeze this chocolate dip for several months. You will need to let it defrost fully and give it a good stir before serving. The texture may not be quite as smooth, but it's better than wasting it.
- Sieve your sauce: If your chocolate did not fully melt and you have tiny grains visible in your sauce, pass it through a fine meshed sieve.
- Adjust the sweetness: Add more or less maple syrup to suit your tastes.
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