Paul A Young demonstrates how to make a wonderfully rich hot ganache with a perfect dipping consistency. The treats you use for this chocolate dip recipe are up to you - a variety of seasonal fruits go perfectly, as do mini cookies, dried fruits or even cubes of cheddar and Stilton

Place the cream and sugar in a pan and bring to the boil. Simmer for 1 minute, remove from the heat and set aside for 2 minutes to rest. Add a flavouring of your choice at this stage so that the flavours can fully infuse
Add the chocolate to a large, heat-proof bowl and pour the cream over the chocolate. Whisk the mixture until the chocolate has melted and the mixture is silky-smooth and glossy
Choosing chocolate for seasonality
Chocolate can taste dramatically different depending on the bean variety used and the percentage of cocoa solids present, so selecting the right one can really make a difference when pairing with seasonal fruits. For example, use a 66% delicate and fragrant chocolate in the springtime, for summer use a fruity 64% Madagascan variety, use a rich, earthy 70% chocolate in the autumn and a 72-80% woody, strong-flavoured chocolate in the winter
Pour the hot ganache into bowls and and sprinkle over decorations of your choice. Serve with your seasonal dipping treats
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  • 200g of double cream
  • 100g of light muscovado sugar
  • 250g of dark chocolate, broken into pieces

Dipping treats

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This recipe from Paul A. Young makes the ultimate chocolate dip - a hot chocolate ganache perfectly paired with a variety of tasty dipping treats

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