~ Just 3 ingredients and a couple simple steps! This decadent Chocolate Dip recipe is phenomenal warm or at room temperature — an easy recipe to take to any type of gathering! It’s an instant hit at picnics, a sure-to-impress chocolate fondue for parties, and a luxuriously indulgent dessert for romantic dinners. Seriously good ANY time! (Originally published as 3-Ingredient Chocolate Lava Dip on May 21, 2015) ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •
This recipe checks all the boxes for a Two Healthy Kitchens recipe! It’s:
- Astonishingly quick and easy, with only 3 ingredients (doesn’t get much easier than that).
- A health-ified dessert … especially with all that antioxidant-packed fruit you’re gonna want to dip in it.
- Crazy-delicious and indulgent!
Not sure if I can emphasize the indulgent part enough here. This Chocolate Dip recipe is seriously fantastic. Rich and creamy and silky.
Full-on chocolate happiness.
The funny thing is, though, that this killer recipe actually started out as a mistake!
From Kitchen Fail … to Sinful Chocolate Dip Recipe
It’s true: this little gem was a happy accident (like our “accidental” Pineapple Orange Creamsicle Smoothies – LOVE those!).
It all started back when I was developing our family-favorite recipe for fudge. 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 too liquidy — not fudge-y at all.
But it was just so darn good!
So I took a little of it over to share with Shelley (because — ya know — deep, dark chocolate is good in any form and should always be shared with friends!). She swooned a little and exclaimed something along the lines of, “Ohhhhhhhh! Chocolate dip!”
She’s a smart one, that Shelley. That fudge-fail wasn’t a fail at all. It was actually a downright delicious Chocolate Dip!
With just a tad more tweaking, this sensational dip was all set to be shared with more friends (like all of you). And believe me, you’ll want to share it with your friends, too!
It’s really, really easy. (Really!)
And, it’s super versatile!
Chocolate Dip … OR … Molten Lava Fondue
At room temperature, this recipe maintains a perfect dipping consistency – terrific for picnics and appetizer buffets.
But, it can also transform into a molten chocolate lava dip for a fun family fondue night. Or a romantic dinner (hey, look at you — already planning ahead for Valentine’s Day 😉 )!
And if you just need a little pick-me-up treat? This quick Chocolate Dip is there for you then, too. Perfect no-guilt indulgence at the end of a long day. Go molten or not … whatever your weary soul needs for a little pampering.
Let me talk you through a couple key points, and you’ll be all ready to whip this up any time!
How to Melt Chocolate for Dipping
As you know, at Two Healthy Kitchens, we love doing things efficiently, but without making compromises. This recipe’s no different.
There are several ways to melt chocolate, either all by itself or along with other ingredients (like the evaporated milk we use in this Chocolate Dip recipe).
The “traditional” fancy-schmancy way to melt chocolate for dipping is to use a double boiler setup. This is where you fill a pot with water, and put a second pot (or bowl) on top, with chocolate inside. Then you slowly bring the water in the bottom pot to no more than a low simmer. The heat from the water rises up and melts the chocolate above it. This classic, double-boiler method helps to reduce the chance of overheating or scorching the chocolate.
But there’s a much quicker way to melt this Chocolate Dip. And it won’t ruin the chocolate.
The microwave method works especially well for this Chocolate Dip recipe, where we’re not melting chocolate all by itself.
Here’s What You Do, Step-by-Step
Step #1: Just pop your bowl full of oh-so-yummy ingredients in the microwave for about a minute and a half on high. (The exact time can vary a little, depending on how powerful your microwave is.)
When you remove the warmed chocolate mixture from the microwave, it won’t look like dip yet. And it may not seem like the chocolate is melty enough for this to work … but have faith!
Step #2: Simply stir until the chocolate chips are thoroughly melted.
Step #3: Then add in the last 1/4 cup of chips, stirring some more as they melt into the thick, rich, chocolate-y swirl. It’ll take a couple of minutes until your Chocolate Dip is completely smooth, but the residual heat will continue to melt the chocolate and create a velvety delight.
It’s super important to resist the urge to put your dip back into the microwave to heat it vigorously again. If you over-heat it, you could end up scorching the chocolate. (Resist … resist …)
One additional key to this dip’s success is that we’re heating the ingredients together, rather than introducing the milk into the mixture after we’ve heated the chocolate. You don’t want to add cold liquids (in this case, evaporated milk) into already-melted chocolate. That mistake can cause your chocolate to seize up … which would be very sad, indeed.
In this Chocolate Dip recipe, we’re gently heating the milk and most of the chocolate together, which makes the milk easy to incorporate into the chocolate in a smooth and luxurious dip. No worries about it seizing up on you!
So, let’s say that the party isn’t until tomorrow, but you have time to cook now.
Lucky for you, this dip can easily be made a day or two ahead! All you have to do is make it, cover it, and store it in the refrigerator.
Even when it’s cold, it doesn’t fully solidify … which means, you won’t have to re-melt the chocolate!
But, it’ll be a bit too thick straight out of the refrigerator for easy dipping. So you’ll want to make sure to pull it out of the fridge a bit ahead of time, before you set it out at the picnic or buffet. It’ll return to a perfect dipping consistency after sitting out for just a little while.
If you’d like to serve it as a warm “molten” Chocolate Dip or a fondue, gently (gently!!) warm it back up in the microwave until it’s the desired temperature and consistency. Just be sure to check it and stir it very frequently, so it doesn’t scorch during reheating.
Oh – and if you reallllly want to knock their socks off at the next party, serve this, along with another THK make-ahead favorite: Fruit Kabobs! Huge WOW factor … guaranteed!
And while we’re talkin’ serving ideas, we’ve got a few more suggestions for ya …
What to Dip in Chocolate Fondue (Serving Ideas)
Okay, so you’ve got a delicious bowl of tempting chocolate sitting there staring at you — but what should you do with it?? It’s a dip … so should you, ya know … dip things? Or, geez … it looks and smells so delicious … should you eat it straight-up?
Short answer. Yes! There’s no wrong answer here!
Of course, everyone’s heard of chocolate-dipped strawberries. And there’s nothing wrong with sticking to a romantic classic, chocolate-strawberry combination (hint, hint again: Valentine’s Day!!!!) … but we like to get a lil’ creative and find new dippable favorites, too!
This ultra-impressive, decadently chocolate, ooey-gooey yummilicious dip is perfect when paired with all kinds of goodies. Heck, it might even be good with broccoli. (Disclaimer: I have NOT tried it with broccoli.)
• Any fresh fruit – in addition to the chocolate-dipped strawberries we already mentioned, Fruit Bouquets (or those make-ahead Kabobs) would be perfect. And for summer parties, our patriotic-themed Red, White and Blue Fruit Kabobs are adorable!
• You can even tuck some chunks of angel food cake onto your fruit tray (like in the photo above) or into your fruit kabob skewers.
• In the fall, juicy apples are a great alternative to summer’s berries.
• Snack Bites. Wait … what? Yes, Snack Bites. If you thought they couldn’t be any more awesome, you were wrong. For a nutrient-filled dessert, grab one of those little guys and give ‘im a swim in this Chocolate Dip. Takes Snack Bites straight from snack time to dessert indulgence. Honestly, that’s basically the idea behind our healthy Buckeye recipe. Try it!
• Graham crackers (go for reduced-fat if you can find them).
• Craving sweet and salty? Try Pretzels. Or Peanuts!
• Just a spoon! (Yes, it’s that good.)
So, grab the ingredients (just 3 of ’em), and chocolate bliss will be yours in no time! (Oh, and maybe grab that spoon, too, for … ummmmm … “taste tests.” 😉 )
3-Ingredient Chocolate Dip
Just 3 simple ingredients! This decadent Chocolate Dip recipe is terrific served warm, as a fondue for parties or an indulgent dessert for romantic dinners. But it's also fantastic for dipping at room temperature, too — ideal for sharing at picnics and potlucks!
• Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •
- 1 1/4 cups semi-sweet chocolate chips, divided
- 1/2 cup fat free evaporated milk
- 1 teaspoon coconut oil
- Place 1 cup chocolate chips, evaporated milk, and coconut oil in a medium-sized, microwave-safe bowl.
- Microwave on high for approximately 1 1/2 minutes (the exact timing can vary slightly depending on the power and wattage of your microwave).
- Stir until completely smooth and well-incorporated. (Do not microwave again. Just use the heat from the warmed chocolate mixture to continue melting the entire mixture.)
- Once the warmed chocolate mixture is smooth, stir in the remaining 1/4 cup chocolate chips and continue stirring until they're melted, and the dip is thickened and entirely smooth.
- Serve immediately as a fondue / warm molten lava dip, or allow to come to room temperature, and serve with fruit, graham crackers, or other dippers (see additional serving ideas in post above).
Make-ahead tips: This Chocolate Dip can easily be made 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 fondue, gently rewarm it in the microwave until it's the desired consistency. Be sure to check it and stir it very frequently while rewarming, so it doesn't scorch during reheating. If you prefer to serve this dip at room temperature, take it out of the refrigerator a little before serving (since it's a bit too thick straight out of the fridge for easy dipping). It'll return to a perfect dipping consistency as it sits.
Nutrition Information:Yield: 10 servings Serving Size: 2 tablespoons
Amount Per Serving: Calories: 126Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 16mgCarbohydrates: 15gFiber: 1gSugar: 13gProtein: 2g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
65 thoughts on “3-Ingredient Chocolate Dip”
Will MCT oil work with this? Since It’s a coconut oil derivative
Hi, Stef! I haven’t tested that substitution, so I can’t 100% vouch for how it will work. But I did a little quick research for you, and according to both this article on coconut oil substitutes and also this article on MCT oil substitutes, it looks like the two oils should generally be interchangeable in cooking applications and recipes like this Chocolate Dip. If you give it a try, I would love to know how it goes! Thanks for the question! ~Shelley
Can you use any other oil instead of coconut oil?
Hi, Sue! I’ve only tested this recipe with coconut oil, so although I imagine others would work, I can’t guarantee the results. If you give it a shot, I’d love to hear how it goes! ~Shelley
Can you keep in the crockpot on warm for party’s? Can you use regular evaporated milk (not fat free)?
Hi, Cheryl! I haven’t tried keeping it in a crockpot, since it’s still lovely at room temperature, but here’s what I’d recommend if you want to try it: Be sure to use the “keep warm” setting (not “low”) and stir the Chocolate Dip often to be sure it’s not scorching on any “hot spot” areas of the slow cooker. If it seems like it’s getting too warm or starting to scorch, turn off the slow cooker for awhile to let it cool down a little before turning the slow cooker back on again. Let me know how it goes if you try it!
Also – regarding the regular evaporated milk: I always use fat free, and although I haven’t tested it with other fat levels, I would assume that this recipe would work similarly well with either 2% or full-fat evaporated milk, too.
Good luck! I hope you adore this recipe as much as my family and friends do! ~Shelley