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This is an overhead vertical image of a white ceramic scalloped pie dish on a deep pink surface. In the pie dish is a melty, gooey chocolate topped with toasted marshmallows. Nilla wafers are scattered on the pink surface and a few are dipped into the chocolate dip. Recipe
GF Gluten-Free EF Egg-Free NF Nut-Free

10-Minute Warm & Gooey Hot Chocolate Dip

Hot chocolate dip is warm, gooey and can be made in 10 minutes! It’s the perfect sweet dip for a cozy night in or any special gathering!

Recipe by:
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Prep: 5 minCook: 5 minTotal: 10 min
Servings: serves 16 1x

Ingredients

  • 8 oz. mascarpone or cream cheese, room temperature
  • 1 cup (about 3.5 – 4 oz) marshmallow fluff
  • 1/4 cup agave nectar (honey or maple syrup also works)
  • 1/4 cup cocoa powder, sifted
  • 1/2 cup heavy cream
  • 1 1/2 cup mini marshmallows for topping

Instructions

  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine the mascarpone cheese, marshmallow fluff and agave nectar. This step is crucial for creating the creamy base of your hot chocolate dip without any lumps or bumps.
    This is a horizontal image looking at a large white glass bowl from an angled side view. The bowl sits on a deep pink surface. In the bowl is a smooth, glossy white mixture. A silver whisk is in the bowl and coated with the white mixture. The handle of the whisk is leaning against the side of the bowl and pointing to the right side of the image.
  3. Once your mascarpone, fluff and agave are well combined, add the cocoa and heavy cream.

    This is a horizontal image looking at a large white glass bowl from an angled side view. The bowl sits on a deep pink surface. In the bowl is a smooth, glossy white mixture with some cocoa powder and heavy cream. A silver whisk is in the bowl and coated with the white mixture. The handle of the whisk is leaning against the side of the bowl and pointing to the right side of the image.

  4. Use a whisk to whip the mixture for approximately 1 minute until the mixture thickens and resembles a chocolate whipped cream or mousse.

    This is an overhead horizontal image of a large white glass bowl sitting on a deep pink surface. In the bowl is a chocolate mousse mixture. A silver whisk with a black handle is in the bowl with the handle leaning against the side of the bowl and pointing to the bottom right corner of the image.

  5. Transfer your freshly whipped dip into an oven-proof dish. A square casserole dish, a cast iron skillet or even a pie dish (like I used) work here. It doesn’t matter what you serve the hot chocolate dip in, so grab whatever you have on hand. Spread the dip out in an even layer. You could totally serve this dish at room temperature. But, if you want it warm and gooey, keep reading 🙂
    This is an overhead horizontal image of a white ceramic scalloped pie dish sitting on a deep pink surface. In the pie dish is a chocolate mousse spread out in an even layer across the bottom of the dish.
  6. Add the mini marshmallows on top.
    This is an overhead horizontal image of a white ceramic scalloped pie dish sitting on a deep pink surface. In the pie dish is a chocolate mousse spread out in an even layer across the bottom of the dish and topped with mini marshmallows.
  7. Pop the dip in the oven for about 5 minutes. Then, broil it for a minute or until the marshmallows get golden brown and toasty.
    This is an overhead horizontal image of a white ceramic scalloped pie dish sitting on a deep pink surface. In the pie dish is a chocolate mousse spread out in an even layer across the bottom of the dish and topped with toasted mini marshmallows. Nilla wafer cookies are on the pink surface to the left of the pie dish.

  8. Remove the dip from the oven. The marshmallows tend to blend together and create a shell on top. Before serving, I like to take a knife and swirl it around the top a bit to break up the marshmallow topping and make for easier dipping. Serve with dippable treats like nilla wafers, graham crackers, pretzels, apples, strawberries or even orange wedges.
    This is an overhead vertical image of a white ceramic scalloped pie dish on a deep pink surface. In the pie dish is a melty, gooey chocolate topped with toasted marshmallows. Nilla wafers are scattered on the pink surface and a few are dipped into the chocolate dip.

 

Nutrition Info:

  • Serving Size: 2 tablespoons
  • Calories: 176
  • Sugar: 26.1g
  • Sodium: 39mg
  • Fat: 3.4g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 35.3g
  • Fiber: 0.4g
  • Protein: 1.9g
  • Cholesterol: 12mg
© The Toasted Pine Nut

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