10-Minute Warm & Gooey Hot Chocolate Dip

Updated at: Thu, 21 Nov 2024 17:04:40 GMT

Step 1

Preheat oven to 350F.

Step 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.

Step 3

Once your mascarpone, fluff and agave are well combined, add the cocoa and heavy cream.

Step 4

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

Step 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 🙂

Step 6

Add the mini marshmallows on top.

Step 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.

Step 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.

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