This recipe is dedicated to my number one recipe tester, ski partner, co-parent, and sweetheart, Bob McGrath. After 30 years of marriage, we probably should be getting tired of each other, but I love him more deeply every day. The smartest, fairest, and most substantial person I know, he is also funny, sweet, and HOT. I’m so happy he was here when I tested this recipe, or I would be in a sugar coma instead of writing a blog post!
Just kidding. This stuff is satisfying enough that a minor dunk on a piece of fruit is a terrific treat. A little warm, creamy, dreamy, chocolate goes a long way. Unless you’re my fit runner husband, who can get away with slurping it right out of the bowl.
I found this recipe on Serious Eats and ran right out to buy the ingredients. I used Ghirardelli’s melting wafers, and was very happy with both taste and texture. And no, this is not a sponsored post.
Marbled Chocolate Dip (Topping or Tart Filling)
You may use high quality block chocolate or disks. Don’t use chips. Make a vegan version using full fat coconut milk and vegan chocolate.
2/3 cup heavy cream
1/3 cup dark chocolate, chopped (or use disks)
1/3 cup white chocolate, chopped (or use disks)
fresh or dried fruit, pretzels, cookies, marshmallows, and/or cake for dipping
Bring the cream to a boil. Put the chocolates in separate bowls. Divide the hot cream between the bowls. Let stand 30 seconds. Add a pinch of salt and stir.
Now pour half of the dark into another bowl. Pour half the white in the middle. Then the remaining dark, finally the remaining white. You’re making a kind of chocolate bull’s eye. Swirl with a chopstick. Serve immediately.
If you have leftovers, rewarm in microwave and serve over ice cream.
This ganache makes a beautiful and delicious tart filling. I used the dough from my Caramel Apple Upside Down Cookie Tart recipe to form little tartlet shells in muffin cups, and filled them with this heavenly stuff.