No-Bake S’mores Dip
We have always had a huge love affair with s’mores. From the time we were a kid, we couldn’t resist a freshly toasted marshmallow in all of its ooey, soft-centered glory. When we were in high school, our dad built a little bonfire pit behind our swimming pool so that anytime we had friends over, we could sit around a fire once the sun went down and we always had a stash of marshmallows in the pantry. Our parents’ house was surrounded by woods, so we toasted marshmallows the old-fashioned way – on sharp sticks that we pulled off of trees!
Sometimes, though, you don’t have a fire and you still want a s’more! Last winter when we were pregnant, we would regularly make myself a s’more in the evening using our gas stove. You do what you gotta do, right?! This simple dip delivers all the great flavors of s’mores without needing to stand over a campfire to make one.
Remember a couple of weeks ago when we talked about chocolate ganache? We might have said that we could eat it with a spoon. Well, we’re going to eat it with graham crackers (and marshmallows, of course!). Using a modified ganache recipe instead of just straight chocolate ensures that the chocolate stays creamy and easily dippable (is that a word?). We've found that melted chocolate that’s allowed to sit can kind of clump up and get a weird consistency, so the addition of cream solves that problem.
We used our kitchen torch to toast the marshmallows on top, but you could always pop this into the oven under the broiler for a couple of minutes to achieve the same effect.
For us, it’s not summer without s’mores and this dip means that we can eat s’mores anytime, with or without a fire for toasting marshmallows!
One year ago: Ice Cream Truffles
Two years ago: Loaded Baked Potato Salad
Six years ago: Red, White & Blue Stained Glass Jello
No-Bake S'mores Dip
Yield: 6 to 8 servings A straightforward dip for summer parties - chocolate, marshmallows and graham crackers - no campfire required!- 16 ounces (453.59 g) milk chocolate, finely chopped
- 1½ cups (357 ml) heavy cream
- 2 cups (150 g) miniature marshmallows
- Graham crackers, for serving
- Place the chopped chocolate in a medium bowl; set aside.
- Heat the heavy cream in a small saucepan over medium heat until it reaches a simmer. Pour over the chopped chocolate and let sit for 2 minutes. Using a rubber spatula, gently stir the mixture, beginning in the center, until all of the chocolate is melted and the mixture is smooth.
- Pour into a shallow serving dish and top with the miniature marshmallows. Use a kitchen torch to toast the marshmallows; serve with graham crackers.
Notes
Note: If you don't have a kitchen torch, assemble the dessert in a broiler-proof dish and place under the oven's broiler for a minute or two to toast the marshmallows. Nutritional values are based on one serving
- Yield: 6 to 8 servings
- Prep: 15 minutes
- Total: 15 minutes
Ingredients
- 16 ounces ( 453.59 g ) milk chocolate, finely chopped
- 1½ cups ( 357 ml ) heavy cream
- 2 cups ( 150 g ) miniature marshmallows
- Graham crackers, for serving
Method
- Place the chopped chocolate in a medium bowl; set aside.
- Heat the heavy cream in a small saucepan over medium heat until it reaches a simmer. Pour over the chopped chocolate and let sit for 2 minutes. Using a rubber spatula, gently stir the mixture, beginning in the center, until all of the chocolate is melted and the mixture is smooth.
- Pour into a shallow serving dish and top with the miniature marshmallows. Use a kitchen torch to toast the marshmallows; serve with graham crackers.
