No Drip Chocolate Dip
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I love to eat fruit but I must admit it is even better with chocolate. Apples, bananas, pineapple, raspberries, bananas -they are all better dipped in chocolate. There are other things that are also tasty dipped in chocolate. Pretzels and marshmallows are a few of those things.
I love to dip all of these things in chocolate fondue, but fondue can be messy and drippy. So today, I am sharing with you a dip-able chocolate that will not drip! You can serve this no drip chocolate dip warm or at room temp. Either way is great. If you have leftovers or want to make this ahead of time, you must store it in the fridge. Then just warm it in the microwave for 10-30 seconds, and you are set! You could even give this dip as a gift with some berries for Valentine’s Day.
Ingredients for No Drip Chocolate Dip
- UNSWEETENED CHOCOLATE
- SWEETENED CONDENSED MILK
- CORN SYRUP
- MILK
- VANILLA EXTRACT
Instructions for No Drip Chocolate Dip
Melt the Chocolate: Begin by melting the chocolate in a medium saucepan over low heat. Add the sweetened condensed milk and corn syrup to the pan. Stir continuously until the mixture is smooth and well combined. This step ensures that the chocolate melts evenly and prevents it from burning.
Incorporate the Milk: Gradually pour in the milk while stirring the mixture. Be patient. It may take some time for the milk to fully incorporate and combine with the chocolate mixture. Continue stirring until the dip is smooth and velvety.
Add the Vanilla: Once the chocolate mixture is well combined, stir in the vanilla extract. The vanilla enhances the flavor of the chocolate, adding a subtle sweetness and depth to the dip.
Serve the Dip: This versatile chocolate dip can be served warm or at room temperature. It’s perfect for pairing with a variety of dippers, such as cookies, fresh fruit, pretzels, potato chips, marshmallows, or squares of pound cake. Arrange your chosen dippers on a platter around a bowl of the dip for presentation.
Store Leftovers: If you have any leftover dip, cover it tightly and store it in the refrigerator for up to 3 weeks. The dip may thicken as it chills, so you can gently reheat it in a microwave or on the stovetop over low heat to return it to its desired consistency.
Serving Size: This recipe makes approximately 2 cups of rich, delicious chocolate dip—perfect for sharing at parties or enjoying as an indulgent treat.
Frequently Asked Questions
How do I prevent the chocolate from burning?
To prevent the chocolate from burning, melt it over low heat and stir continuously. You can also use a double boiler to gently melt the chocolate.
Can I make this dip ahead of time?
Yes, you can make the dip ahead of time and store it in the refrigerator for up to 3 weeks. When ready to serve, gently reheat it in the microwave or on the stovetop over low heat.
What can I use as dippers for this chocolate dip?
This chocolate dip pairs well with a variety of dippers, including cookies, fresh fruit, pretzels, potato chips, marshmallows, and squares of pound cake. Feel free to get creative with your dippers!
Can I add other flavors to the dip?
Absolutely! You can enhance the flavor by adding extracts like almond, peppermint, or hazelnut. You can also add a pinch of sea salt or a splash of liqueur for a unique twist.
How do I reheat the dip without it becoming too thick?
To reheat the dip without it becoming too thick, warm it gently in the microwave or on the stovetop over low heat. Stir frequently and add a splash of milk if needed to reach the desired consistency.
What should I do if the dip becomes too thick?
If the dip becomes too thick, simply add a little more milk and stir until it reaches the desired consistency. Be sure to add the milk gradually to avoid making the dip too runny.
Can I use this dip as a sauce for other desserts?
Yes, this dip can also be used as a chocolate sauce for other desserts, such as ice cream, waffles, pancakes, or even drizzled over cakes and brownies.
FOR MORE RECIPES LIKE THIS, TRY:
No Drip Chocolate Dip
Real Mom Kitchen
Equipment
Ingredients
- 8 oz unsweetened chocolate chopped
- 14 oz sweetened condensed milk
- 2 Tbsp light corn syrup
- ½ cup milk
- 1 tsp vanilla
Instructions
- In a medium saucepan, melt chocolate over low heat with the sweetened condensed milk and corn syrup until combined.
- Gradually mix in the 1/2 cup milk until combined. It will take a bit to get it all combined well. Stir in vanilla.
- Serve dip warm or at room temp with cookies, fruit, pretzels, potato chips, marshmallows, or squares of pound cake.
- Cover and store any leftover dip in the refrigerator up to 3 weeks. Makes 2 cups.
