An easy gluten free dip made with marshmallow buttercream swirled with chocolate ganache. Serve with graham crackers or your favorite crunchy dipper and have the taste of summer all year long!
4ouncesquality semi-sweet chocolatefinely chopped
½cup(1 stick) unsalted buttersoftened to room temperature
1-7ouncecontainer marshmallow creme
1 and 1/2cupspowdered sugar
mini-marshmallowsfor decoration (if desired)
Place the finely chopped chocolate into a medium size bowl. Set aside.
In a small saucepan over medium heat, combine the heavy cream and butter and heat to steam. Remove from heat and immediately pour over the bowl of chocolate. Allow to sit for a few minutes, then carefully stir mixture until all of the chocolate is melted. Allow to cool completely at room temperature before using.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).
With the mixer on low, add the powdered sugar. Increase mixer speed to medium and beat until completely combined (approximately 1 minute).
ASSEMBLE THE DIP
Layer approximately 1/3 of the marshmallow buttercream evenly into the bottom of a medium size serving bowl. Layer half of the ganache on top of the buttercream. Repeat again, finishing with the last 1/3 of the marshmallow buttercream.
Gently stir the dip with a butter knife, allowing the layers to just combine. Top with mini-marshmallows, if using.
Serve dip with graham crackers (or your favorite crunchy dipper). Leftover dip can be stored in the refrigerator, covered tightly, up to 5 days. Allow to come to room temperature before serving.