Remember a bit back when I made these magic shell marshmallow pops? Well I had some of the chocolate-coconut mixture leftover. So it sat in the mason jar, covered with plastic wrap, on the kitchen counter for a few days. And I kept grabbing stuff to dip in it–pretzels, strawberries, bread–because the consistency was perfect for dipping and it stayed perfect for dipping for days and it tasted delicious. And then I was supposed to bring a wheat-free dessert to a party and I immediately thought of my perfect chocolate for dipping. And so that’s what I made and that’s what I brought. And it was a hit.
It’s not exactly traditional “fondue,” as there is no cream in it. But it’s super-easy to make and super-easy to eat and since you can melt and carry it right in a mason jar, super-easy to bring along to a party, picnic, hiking, wherever. I won’t judge where you bring chocolate.
how to make chocolate dip to go
you will need:
chocolate chips (I made one with semi-sweet and one with dark chocolate)
chocolate liqueur (optional*)
dippers (see below)
*If the addition of liqueur makes the chocolate too thick (this is counter-intuitive, I know), add another tablespoon of coconut oil and melt in the microwave for another 15 to 20 seconds. Stir well. It will still be thicker than without the liqueur.
Place 1 cup of chocolate chips in the mason jar with 2 tablespoons of coconut oil.
Microwave for 45 seconds at 70 percent power. Stir and continue to microwave in 15 second intervals, if necessary, until melted. Stir very well. (I used a knife to stir.) If using liqueur, stir in 1 to 2 tablespoons. Let cool at room temperature and cover until ready to serve.
TIPS: For easier dipping, you can pour the chocolate into a shallow bowl when serving. I just kept it in the jar.
Dipper ideas. For my wheat-free friend, I served:
gluten-free pretzel sticks
cookie sticks I made with Pamela’s roll and cut sugar cookie mix
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