Whisky Hot Chocolate Dip
Rich, velvety dark chocolate melted into warm double cream, lifted with a generous splash of whisky and finished with a pinch of sea salt—this indulgent dip is a grown-up twist on a childhood favourite. It’s smooth, warming, and just the right amount of boozy.
Perfect for sharing on a cosy evening in, or as a fun dessert centrepiece, serve it warm with marshmallows, biscuits, or fresh fruit for dipping. For something different, swap in coconut cream for a dairy-free version or add a hint of cinnamon or orange zest for a festive kick.
Ingredients:
100g dark chocolate (at least 70% cocoa)
100ml double cream
2 tbsp whisky
A pinch of sea salt
Marshmallows, biscuits, or fruit for dipping
Instructions:
Heat the double cream in a saucepan over low heat until it begins to simmer.
Remove from heat and add the chocolate, stirring until melted and smooth.
Stir in the whisky and a pinch of sea salt.
Transfer to a serving bowl and serve warm with marshmallows, biscuits, or fruit.
Tips & Variations:
Use coconut cream for a dairy-free option.
Add a dash of cinnamon or orange zest for extra flavour.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
