3-Ingredient Chocolate Lava Dip

~ This Chocolate Lava Dip is phenomenal warm, or can be set out at room temperature, so it’s an easy recipe to take to any type of gathering! The perfect, decadent dip for all your summer picnics! But it’s also a sure-to-impress fondue for dinner parties and a luxuriously indulgent dessert for a romantic dinner. Chocolate Lava Dip = Seriously Good ANY TIME! ~

3-Ingredient Chocolate Lava Dip Recipe {Two Healthy Kitchens}

So, you may remember a few weeks ago when I mentioned how insanely busy our life is during the spring.

Well, things haven’t slowed down since then.

If anything … life is even busier. (And I didn’t think it was possible … )

Lots of truly phenomenal, awesome busyness! I’m totally not complaining … it’s all super fun, worthy-of-not-sitting-down-and-very-little-sleep goodness!

3-Ingredient Chocolate Lava Dip Recipe {Two Healthy Kitchens}

When you remove the Chocolate Lava Dip from the microwave, simply stir until the chocolate is thoroughly melted. It’ll take a couple minutes until it’s completely smooth, but resist the urge to heat it longer, to avoid scorching the chocolate.

While I’m working to keep my head above the water, I’m also trying to take in the splendor that spring brings. The weather is gorgeous. The grass is green (I’d forgotten what color it actually was – it was under the snow for a really long time), and the sky is blue. The flowers are freely blooming and there are baby geese teetering behind their mommas all over town.

It’s all just so perfect!

One of my favorite things to do is to celebrate this time of year with friends and family. I love getting together at picnics, and feeling the warm sun on my face while catching up over lemonades!

Those picnics and get-togethers are so fun, but you’ve gotta bring something to add to the buffet. And you want to impress. This is no time to slack, people. But … remember how cra-zy life is?

3-Ingredient Chocolate Lava Dip Recipe {Two Healthy Kitchens}

Ugh. What to do??

(Ummm … hopefully by now you know what to do. You come visit your friends here at THK!)

And I’m bringing you a spectacularly simple, yet fantastically delicious recipe today!

This little gem was a happy accident (LOVE those!) that started back when I was developing a recipe for fudge several months ago.

One of my very first attempts at creating that rich chocolate, oh-so-simple fudge recipe turned out to be … NOT fudge. Nope. The texture was waaaaaay to liquidy – not fudgy at all.

But it was just so darn good!

3-Ingredient Chocolate Lava Dip Recipe {Two Healthy Kitchens}

So I took a little of it over to share with Shelley (because – ya know – deep, dark chocolate is good in any form!). She swooned a little and exclaimed, “Ohhhhhhhh! Lava dip!” She’s a smart one, that Shelley.

With just a tad more tweaking, this sensational chocolate lava dip was all set to be shared. And you’ll want to share it, too!

It’s really {really} easy! I’m talking 3-ingredient easy, and ready in just minutes! At room temperature, it’s the perfect consistency for dipping all afternoon at a picnic buffet, but it can also transform into a molten chocolate lava dip for a fun fondue or a romantic dinner (hey, look at you – already planning ahead for Valentine’s Day 😉 )!

This ultra-impressive, decadently chocolate, ooey-gooey yummilicious dip is the perfect match for fresh fruit, graham crackers, or just a spoon. What? Yeah … a spoon … do it!

So when you snag that last-minute invite to the neighbor’s BBQ and still have to swing by your aunt’s annual Memorial Day picnic, you’ll know what to bring.

3-Ingredient Chocolate Lava Dip Recipe {Two Healthy Kitchens}

Chocolate Lava Dip. (And maybe that spoon.)

THK by Gretchen

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3-Ingredient Chocolate Lava Dip

Preparation 2017-03-27T00:00:00+00:00 Cook Time 2017-03-27T00:00:00+00:00
Serves About 1 - 1¼ cups     adjust servings

Ingredients

  • 1 1/4 cups semi-sweet chocolate chips, divided
  • 1/2 cup fat free evaporated milk
  • 1 teaspoon coconut oil

Instructions

  1. Place 1 cup chocolate chips, evaporated milk, and coconut oil in a medium-sized, microwave-safe bowl.
  2. Microwave on high for approximately 1½ minutes (the exact timing can vary slightly depending on the power and wattage of your microwave).
  3. Stir until completely smooth and well-incorporated. (Do not microwave again, just use the heat from the chocolate to continue to melt the other chips.)
  4. Once the chocolate mixture is smooth, stir in remaining ¼ cup chocolate chips and continue stirring until they're melted and the dip is smooth and thickened.
  5. Serve immediately as a warm molten lava dip, or allow to come to room temperature, and serve with fruit, graham crackers, or other dippers.

by

Recipe Notes

Make-ahead tips: This dip can easily be made even a day or two ahead and stored, covered, in the refrigerator. If you'd like to serve it as a warm molten lava dip or a fondue, gently rewarm it in the microwave until it's the desired consistency. Be sure to check it and stir it very frequently so it doesn't scorch during reheating. If you aren't planning to reheat it and serve this dip hot, you'll still want to make sure it isn't too cold, straight out of the fridge, when you set it out at the picnic or buffet, as it's a bit too thick straight out of the refrigerator for easy dipping. It'll return to a perfect dipping consistency after sitting out for just a little while.

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3-Ingredient Chocolate Lava Dip
Author: Two Healthy Kitchens
Serves: About 1 – 1 1/4 cups
Ingredients
  • 1 1/4 cups semi-sweet chocolate chips, divided
  • 1/2 cup fat free evaporated milk
  • 1 teaspoon coconut oil
Instructions
  1. Place 1 cup chocolate chips, evaporated milk, and coconut oil in a medium-sized, microwave-safe bowl.
  2. Microwave on high for approximately 1 1/2 minutes (the exact timing can vary slightly depending on the power and wattage of your microwave).
  3. Stir until completely smooth and well-incorporated. (Do not microwave again, just use the heat from the chocolate to continue to melt the other chips.)
  4. Once the chocolate mixture is smooth, stir in remaining 1/4 cup chocolate chips and continue stirring until they’re melted and the dip is smooth and thickened.
  5. Serve immediately as a warm molten lava dip, or allow to come to room temperature, and serve with fruit, graham crackers, or other dippers.
Notes
[b]Make-ahead tips:[/b] This dip can easily be made even a day or two ahead and stored, covered, in the refrigerator. If you’d like to serve it as a warm molten lava dip or a fondue, gently rewarm it in the microwave until it’s the desired consistency. Be sure to check it and stir it very frequently so it doesn’t scorch during reheating. If you aren’t planning to reheat it and serve this dip hot, you’ll still want to make sure it isn’t too cold, straight out of the fridge, when you set it out at the picnic or buffet, as it’s a bit too thick straight out of the refrigerator for easy dipping. It’ll return to a perfect dipping consistency after sitting out for just a little while.

 

3-Ingredient Chocolate Lava Dip Recipe {Two Healthy Kitchens}
3-Ingredient Chocolate Lava Dip Recipe {Two Healthy Kitchens}
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Comments

3-Ingredient Chocolate Lava Dip — 22 Comments

    • Hi there, Tiffany! I can’t say for sure about the white chocolate idea, as I haven’t tried it personally. I would have to guess that it probably would work, but white chocolate really isn’t chocolate at all (and definitely has a different nutritional/antioxidant profile), and its ingredients may react a bit differently in melting to combine with the evaporated milk. If you give it a try, I would definitely love to know how it works out, though! Good luck! 😀 ~Shelley

  1. I’m wanting to do this in my small dipping crockpot and keep it on the warm setting. Has anyone tried that? I just hear people keep saying microwave. I want to know if it will work just as well in a crockpot. Thanks!

    • Hi, Melissa! I see that no one else has weighed in yet with a suggestion about keeping this on a warm setting in a little slow cooker … so let me try to help a bit (although I haven’t done this personally yet and definitely welcome any other input from readers who have). Basically, I do think that your idea would work (although, again, I haven’t tried it), as long as you’re very careful about the heat setting. Your biggest concern would be about the chocolate scorching or getting too hot and seizing up (which is why we’re really careful in the recipe instructions to help you get the chocolate melted without heating it too far). I suppose it honestly could depend on exactly how hot your model of little slow cooker actually gets on its warm setting. I would suggest that, the first time you try it, just keep a really careful eye on it, and stir it frequently to prevent it from scorching around the sides or on any hot spots your slow cooker might have. Also, you may want to leave the top off the slow cooker, again with the goal of keeping the lava dip at a nice, warmish temperature without ever getting too hot to cause problems. I hope this helps – good luck!!! And if you do give it a try, I’d love to hear about how well it worked of you! ~Shelley

  2. This is the BEST chocolate dip I have ever tasted.. I make it almost every other day. My husbands eyes were ready to pop out when he tasted it.. he LOVED it… thank you for sharing it.. bring on more 3 Ingredient recipes

    • Wonderful, Mary! I hope you’ll love this dip just as much as we do! And … I bet you’ll find all sorts of other things to dip into that molten lava, chocolaty goodness, too! Yummmmm … enjoy! 😀 ~Shelley

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    • Hi Cynthia! Aren’t 3-Ingredient recipes just the best?? We’ve all got time for that! 🙂
      Mmmmm … it’s awesome with fresh fruit! Trust us!!! Hope you love this recipe as much as we do!! Have a great day! ~G&S

    • And healthy, too, Sylvie!! The kiddos are more than happy to have chocolate dipped fruit for dessert – and when the recipe only calls for 3 ingredients … it’s SO simple I don’t mind making it!! It’s the perfect, easy, delicious treat!! ~Gretchen

  8. Happy as I am with ALL things chocolate, you mentioned DARK chocolate in the description. Can I use dark chocolate chips with equally yummy results–or would it be over-kill? And can I use extra light olive oil in place of the coconut oil, which I don’t have, or does the coconut oil add some mysterious touch that the olive oil just can’t duplicate?

    (My Ohio Pastel Artist League meets for a wine tasting and critique –of paintings, not wines–early in June and I’m invited to bring dessert. I think this dip with orange segments, apple chunks, fresh pineapple and Nutter-Butter cookies would be killer! Thank you for the suggestion.) K

    • Hi there! Great questions!

      This chocolate dip really is darkly, richly, decadently chocolaty just using regular old semi-sweet chips, and it has a great balance of deepness and sweetness to go along with fruit dippers. Would dark chocolate be overkill? I guess that’s personal opinion (I, too, am happy with all things chocolate! 😀 ) – and I think it also depends on what you plan to dip in it and what percentage dark chocolate you plan to use. Truly, though, as much as I love deep, dark chocolate, I think some percentages and brands actually might be too bitter and a bit lacking in sweetness and, as a result, might not be quite as successful in this recipe as the semi-sweet chocolate we call for – but I’d really love to hear back from you if you try it! Let me know what brand and percentage you use and what you think about the results!

      Oh – and one note of caution. Remember that melting chocolate, especially in the microwave, can be tricky (that’s why we’re so careful to caution readers not to scorch it). If you do try dark chocolate, be especially vigilant in checking early and often to make sure it doesn’t scorch, as various brands and fat percentages can affect how chocolate melts and how readily it scorches.

      Now, about the coconut oil: We’ve also used it in our recipe for Chocolate-Covered Peanut Butter Balls (our version of “Buckeyes”) and as an option in our No-Bake Chocolate-Coconut Peanut Butter Bars. Why? Because it takes the place of shortening in keeping the chocolate more free-flowing and making it more smooth, which is exactly what we’re looking for in this dip (here’s a great little article about that, as well as other chocolate-related topics). I’ve honestly never tried this recipe with other oils and can’t personally vouch for how it would work, although I do know that taste-free oils are sometimes used as a rescue agent to salvage scorched chocolate. Again, though … if you try it, I’d sure love to hear how it goes! Good luck!

      And – wow! – that wine tasting and critique event sounds like so much fun! I’m thrilled you’re considering this chocolate dip as your contribution! I hope it’s all just fabulous … both the event AND the dip!!! 😀 ~ Shelley

      • I have used Butter Flavored Crisco I’m melting chocolate in the microwave, with good results. It also gives it a buttery flavor of course.

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