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This is the ultimate 2-ingredient Chocolate Dip for anyone who needs a quick, decadent dessert in under 5 minutes! Unlike other dips that use cream cheese or yogurt, this recipe uses a rich combination of chocolate and heavy cream to create a ganache-style dip that stays perfectly creamy. It is foolproof, rich, and the best to serve with fruit.
To make this easy 2-ingredient chocolate dip, finely chop 4 ounces of semi-sweet baking chocolate and place it in a heat-proof bowl. Heat 2/3 cup of heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for one minute, then stir until smooth and glossy. Serve immediately with fruit or crackers, or store in the refrigerator to reheat later.
If there’s anything I love more than dessert, it’s a dessert with only 2 ingredients! I love this dipping chocolate because it’s perfect for entertaining. The dip is so simple to make, and then you can serve it on a platter with all kinds of dippers or fruit to go with it. Plus it’s rich and fudgy chocolate ganache – there’s nothing better.
The secret to this recipe is the simple ratio of heavy cream to chocolate. By heating the cream and pouring it over chopped chocolate, you create a velvety, smooth dip that is much more indulgent than a standard syrup. It’s a true one-bowl recipe that doesn’t require a mixer, making it my favorite last minute dessert for entertaining.
2 Ingredient Chocolate Dip
- Because there are only two ingredients, the quality of your chocolate is key. I recommend using a high-quality semi-sweet baking chocolate or high-cocoa-butter chocolate chips for the best flavor and a glossy finish.
- This dip is a classic ganache, which relies on the high fat content of heavy cream to keep the chocolate smooth and dippable. Using milk instead of cream will result in a thinner, less stable sauce that may separate.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Tips for Chocolate Dip
- Don’t let it boil when you heat the cream. It should be simmering and steaming hot. If it boils, it can burn. You can warm the cream on the stove in a pan or heat it in the microwave.
- For the smoothest result, let the hot cream sit on the chocolate for a full minute before you start stirring. This allows the chocolate to melt evenly and prevents the dip from becoming grainy.
- While the recipe is technically chocolate ganache, it’s actually a thinner version for dipping (with more cream than a traditional ganache recipe).
- The dip will harden as it cools. To reheat, warm it in the microwave and stir it well before serving.
- Leftover dip should be stored in an airtight container in the refrigerator. Reheat or warm to room temperature before serving.
Chocolate Dip Recipe
Recipe Video
Ingredients
- 4 ounces semi-sweet or bittersweet baking chocolate (113g)
- ⅔ cup (158ml) heavy whipping cream
Instructions
- Chop baking chocolate and place in a heat-safe bowl.
- Heat heavy whipping cream until just simmering and pour over the chocolate. Let sit 30 seconds then whisk until smooth.
- Stir before using; chocolate will semi-harden as it sits and cools. Reheat in microwave to thin. Store leftovers in refrigerator.
Recipe Nutrition
How to Make Dipping Chocolate
- Place the chopped chocolate in a heat-proof bowl.
- Heat the cream until it’s just simmering, and pour it over the chocolate.
- Let it sit for 30 seconds, and then whisk until the chocolate is melted and the mixture is smooth.
What to Serve with Chocolate Dip
- Fruit: We love this with sliced bananas, whole strawberries, pineapple slices, and sliced apples.
- Cookies: Wafer cookies, crispy chocolate chip cookies, gingersnaps, and Oreos are great as dippers!
- Pie Dippers: Make a batch of pie crust dippers to scoop up all the chocolate.
- Other ideas: If you love salty-sweet, try pretzel twists or rods or buttery-style crackers like Ritz.
FAQs
It is not recommended; heavy cream provides the fat necessary for a thick, dip-able consistency.
This usually happens if water gets into the bowl. Ensure all your tools are completely dry before you start.
Microwave in 15-second intervals, stirring each time, until it is smooth and creamy again.
Yes, but the dip will be much sweeter. Semi-sweet chocolate provides the best balance for dipping fruit.
You can store this dip in an airtight container in the refrigerator for up to 4 days.
This is nice! But how to prevent hardening when placed inside the fridge? Can I replace the whipping cream with full cream milk or alike? Thank you
You can use milk, but it will be thinner in consistency. Unfortunately it will harden in the fridge because chocolate hardens when it’s cold. If you wanted something that didn’t harden you’d need a different recipe.
I mad this but with yogurt, and this is probably the ONLY chocolate dip recipe you may ever need. So simple yet so satisfying.
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