Smores Dip With Spiced Chocolate Ganache Recipes

S'MORES DIP

Steps:

• Preheat oven to 400 degrees F.
• Heat cream in pot on stove over medium high heat just until the edges start to bubble. Do not bring to a full boil. While it's heating up, add chocolate chips to a medium sized metal or glass bowl. As soon as cream starts to simmer, remove from heat and pour over chocolate chips. Allow to sit, undisturbed, for several minutes.
• Then, use a whisk to stir the chocolate until it is fully mixed. Add the butter and continue to whisk until everything has melted and is fully mixed and smooth.
• Pour chocolate ganache into a small baking dish.
• Smooth chocolate to create an even layer. You can totally lick the spoon. No judgement here.
• Top with marshmallows.
• Bake in preheated oven until marshmallows have melted on the inside and are toasted on the top. Serve immediately with graham crackers for dipping.

CHOCOLATE GANACHE S'MORES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
• Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

S'MORES DIP

Steps:

• Combine the chocolate chips, heavy cream, corn syrup, butter and 1/8 teaspoon salt in an 8-inch cast iron skillet (see Cook's Note). Put over medium heat. Stir periodically as the mixture comes to a gentle simmer. Simmer for 6 minutes, stirring frequently, until the sauce is smooth and slightly thickened. Turn down the heat if the sauce comes to a full boil. Remove from the heat and let cool at least 15 minutes.
• Preheat the broiler.
• Cover the fudge sauce with a single dense layer of marshmallows. Place under the broiler and broil until the marshmallows are toasty brown, 2 to 3 minutes (watch carefully as they may brown more quickly depending on your broiler.) Serve right away with dippers.

S'MORES DIP WITH SPICED CHOCOLATE GANACHE

Steps:

• Preheat the broiler. Heat the cream over medium-low heat in a 10-inch cast-iron skillet. When it comes to a boil, turn off the heat and stir in the bacon chipotle seasoning. Add the chocolate and let stand 1 minute for the chocolate to soften, then stir until smooth.
• Arrange the marshmallows on top of the chocolate. Place the skillet under the broiler and cook until toasted. Let cool 3 minutes. Serve with graham crackers for dipping.

GOOEY S'MORES DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
• Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
• Serve graham crackers alongside the dip.