Hot Chocolate Dippers

Hot Chocolate Dippers

One of my favorite stops in Luxembourg City is the Chocolate House, right across from the Grand Ducal Palace. You can almost smell the chocolate before you walk inside the door!

The little shop is filled with decadent chocolate desserts and a variety of flavored hot chocolate dippers. You get to pick your flavor, sit at a table in the loft, and wait for your steamed milk and homemade marshmallow.

It’s such a treat to stir and watch your hot chocolate appear right before your eyes! And it tastes divine!!

Warming your soul already… my Hot Chocolate Dippers can be made right in your kitchen!

Ingredients to Make Hot Chocolate Dippers:

• Heavy cream: Definitely a must-have ingredient for the ganache centers in the Hot Chocolate Dippers. My favorite heavy cream is found at Costco because it has the highest fat content.
• Quality semi-sweet chocolate: Quality really matters when you are making ganache. The best chocolate for ganache is couverture chocolate. It doesn’t need to be tempered to be used as an ingredient in ganache because you are adding cream and butter. A great place to find chocolate is Orson Gygi in Salt Lake City, Utah.
• Unsalted butter: Butter in hot chocolate?? Yes! Because butter makes the ganache extra creamy and you will never taste it in the hot chocolate, but it really enhances the chocolate flavor!
• Flavoring: You can flavor them however you want, but I prefer emulsion flavorings over extracts. The flavor is more pronounced and melds well with the chocolate flavors. For best results, be sure to mix the flavoring with the cream before you add it to the chocolate. The flavors of my Hot Chocolate Dippers: V=French Vanilla; H=Hazelnut; C=Caramel.
• Mini marshmallows: These extra mini marshmallows dress up the outside of the Hot Chocolate Dippers.
• Quality dipping chocolate: You can choose to use Couverture Chocolate if you temper it first. You can also use good quality compound chocolate for dipping. I prefer double-dipping with milk chocolate so I have a flavor combination of dark chocolate ganache and milk chocolate in my cup of hot chocolate.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

How to Make Hot Chocolate Dippers:

1. In microwave safe bowl, add cream, butter, and flavoring. Heat in microwave for 1 minute. Stir. Heat for another 30 seconds if butter is not melted.
2. While heating, add chocolate pieces to a separate bowl.
3. Pour heated cream mixture over chocolate pieces and stir until mixture comes together into a smooth, pudding-like consistency. Heat in microwave for 15-30 seconds as needed to melt the chocolate completely.
4. Set in refrigerator to cool.
5. When chocolate ganache is firm. Scoop with 2 teaspoon cookie scoop. Roll into ball and set aside at room temperature.
6. Stick small wooden spoon into each ganache ball. And place in refrigerator to chill.
7. Heat dipping chocolate in a microwave safe bowl for 30 seconds to 1 minute. Stir. Continue to heat until completely melted and smooth, up to 30 seconds more. Do not overheat.
8. Dip each ganache ball in dipping chocolate and place on wax paper with the spoon handle pointing up. When dipped chocolate has hardened, dip a second time (as dipped chocolate has likely cracked because of the chilled ganache ball) and place on waxed paper to harden.
9. Place mini marshmallows on the chocolate before it hardens.

How to Make Hot Chocolate from the Dippers:

To make hot chocolate: Warm 6 ounces of milk in a mug. Dip the “Hot Chocolate Dippers” into the mug of warm milk and stir until the chocolate has completely melted.

You will enjoy this luxurious European-style hot chocolate!

–Kim

Print Recipe

Hot Chocolate Dippers

Ganache filled and double-dipped in chocolate, these Hot Chocolate Dippers make the best European-style hot chocolate.

Total Time1 hour hr

Course: Drinks

Keyword: chocolate, dipping chocolate, hot drink

Author: Kim Melanson

Equipment

• 2 teaspoon cookie scoop
• small wooden spoons

Ingredients

• 1 cup (232g) heavy cream
• 2 cups (453g/16oz) quality semi-sweet chocolate
• 4 Tablespoons (57g) unsalted butter, cut into small pieces
• 3 teaspoons flavoring (vanilla, hazelnut emulsion, caramel emulsion)
• mini marshmallows
• quality dipping chocolate

Instructions

• In microwave safe bowl, add cream, butter, and flavoring. Heat in microwave for 1 minute. Stir. Heat for another 30 seconds if butter is not melted.
• While heating, add chocolate pieces to a separate bowl.
• Pour heated cream mixture over chocolate pieces and stir until mixture comes together into a smooth, pudding-like consistency. Heat in microwave for 15-30 seconds as needed to melt the chocolate completely.
• Set in refrigerator to cool.
• When chocolate ganache is firm. Scoop with 2 teaspoon cookie scoop. Roll into ball and set aside at room temperature.
• Stick small wooden spoon into each ganache ball. And place in refrigerator to chill.
• Heat dipping chocolate in a microwave safe bowl for 30 seconds to 1 minute. Stir. Continue to heat until completely melted and smooth, up to 30 seconds more. Do not overheat.
• Dip each ganache ball in dipping chocolate and place on wax paper with the spoon handle pointing up. When dipped chocolate has hardened, dip a second time (as dipped chocolate has likely cracked because of the chilled ganache ball) and place on waxed paper to harden.
• Place mini marshmallows on the chocolate before it hardens.

Notes

To make hot chocolate: Warm 6 ounces of milk in a mug. Dip the “Hot Chocolate Dippers” into the mug of warm milk and stir until the chocolate has completely melted. Enjoy!