S'mores Dip (No Bake Recipe)
This easy no bake s'mores dip is 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!
Servings: 10 servings
Ingredients
CHOCOLATE GANACHE
- 4 ounces (113g) quality semi-sweet chocolate1 coarsely chopped
- 2 ounces (57ml) heavy cream or heavy whipping cream
MARSHMALLOW BUTTERCREAM
- ¼ cup (57g) unsalted butter softened to room temperature
- 3 and ½ ounces (100g) marshmallow creme2
- ¾ cup (90g) powdered sugar
- mini-marshmallows for garnish, if desired
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
CHOCOLATE GANACHE
- Place the finely chopped chocolate into a medium size bowl. Set aside.4 ounces (113g) quality semi-sweet chocolate1
- In a small saucepan over medium heat or in a microwave-safe container, preferably one with a spout, heat the heavy cream until steaming. Remove from heat or microwave and immediately pour over the bowl of chocolate.2 ounces (57ml) heavy cream
- Allow the mixture to sit and soften for 1-2 minutes, then carefully stir mixture until all of the chocolate is melted. Allow to cool completely at room temperature before using. You can make the marshmallow buttercream while it cools.
MARSHMALLOW BUTTERCREAM
- 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).¼ cup (57g) unsalted butter, 3 and ½ ounces (100g) marshmallow creme2
- With the mixer on low, slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined (approximately 1 minute).¾ cup (90g) powdered sugar
ASSEMBLE THE DIP
- Layer approximately ⅓ of the marshmallow buttercream evenly into the bottom of a small serving bowl. Layer half of the ganache on top of the buttercream. Repeat again, finishing with the last ⅓ of the marshmallow buttercream.
- Gently stir the dip with a butter knife, allowing the layers to just combine. Top with mini-marshmallows, if using, and toast them with a kitchen torch, if desired.mini-marshmallows
- Serve dip with graham crackers, pretzels, fruit, or any other of your favorite crunchy dippers. Leftover dip can be stored in the refrigerator, covered tightly, up to 5 days. Allow to come to room temperature before serving.
Notes
- Semi-sweet chocolate: you can use semi-sweet chocolate chips here, too. I prefer the creaminess from chopped chocolate, but the chips will work just fine.
- Marshmallow creme: this is the same thing as marshmallow fluff, and this amount is half of a standard jar. You cannot use traditional marshmallows in this recipe.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 191kcal | Carbohydrates: 24g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 3mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 231IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg
