3-Ingredient Chocolate Dip

by Gretchen · May contain affiliate links

Published Updated February 15, 2022

~ 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  

collage of two photos showcasing this fruit dip recipe as a dip for strawberries, with berries dipped in it in various ways

overhead of three strawberries on a skewer that's been balanced across one corner of a square bowl filled with this Fruit Dip

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!” 

closeup of one gorgeous strawberry on a skewer, after it's been partially dunked into the bowl of Chocolate Dip below

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.

overhead of 3 square bowls of dip with a strawberry dunked in each; a larger serving bowl of Chocolate Dip in the background, and also a cascading container of strawberries

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

Alrighty, friends.

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!

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!

overhead of glass bowl with heated, partially melted ingredients being stirred together

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!

closeup of spoon that's just been dunked into the Chocolate Dip, with a drip coming off the spoon

Make-Ahead Tips!

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.

three little white, square bowls of Chocolate Dip, with one strawberry sitting in each

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!

overhead of a fruit platter with strawberries, sliced bananas, chunks of angel food cake, and sliced star fruit, with a bowl of Chocolate Dip nestled in

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.)

Try dipping:

• 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.

overhead of a platter of sliced red and green apples, with a square bowl of Chocolate Fruit Dip in the middle, and whole apples arranged alongside

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.)

container of strawberries tipped over and cascading across the background, with a small square dish of Chocolate in the foreground, with a strawberry in it

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.” 😉 )

closeup of fresh strawberry on a skewer, that's been partially dipped into the Chocolate Dip bowl below
3-Ingredient Chocolate Dip

3-Ingredient Chocolate Dip

Yield: About 1 1/4 cups
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

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  

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 warmed chocolate mixture to continue melting the entire mixture.)
  4. 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.
  5. 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).

Notes

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.

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67 thoughts on “3-Ingredient Chocolate Dip”

    • 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

      Reply
    • 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

      Reply
  1. 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

    Reply
    • 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

      Reply
      • 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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