All hail s'mores dip! Silky smooth chocolate ganache, topped with a pile of toasty marshmallows and homemade graham crackers for dunking.
- 1 cup heavy cream
- 10 oz semi-sweet chocolate (morsels or chopped)
- 12 oz marshmallows
- homemade graham crackers (or store-bought)
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Heat the heavy cream in a small saucepan until just simmering. Pour into an oven-safe baking dish or cast iron skillet.
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Sprinkle the chocolate morsels into the cream and let stand undisturbed for about 5 mins. Carefully whisk until smooth and shiny.
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Preheat your broiler to high. Arrange the marshmallows in a single layer on top of the chocolate ganache, nestling them tightly together.
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Broil until marshmallows are puffed and golden brown. Remove from the oven, turn off the broiler, and turn the oven on to 350 degrees F.
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Place the s'mores dip back in the oven and let it cook about 5 mins, until the marshmallows are very soft and puffed. Serve immediately with graham crackers for dipping.
- You can heat the cream in the baking dish on the stove top or separately and then add it to the dish. Just be sure to heat it until it's warm and simmering, but not boiling.
- Let the chocolate stand in the warm cream until very soft and melted before whisking.
- The ganache should be very smooth and shiny before topping with marshmallows.
- I recommend browning the marshmallows first under the broiler, then switching it to the oven to get them extra soft and gooey.
- Homemade graham crackers for the win! They make this dessert to die for!