When I think of dessert for Fourth of July, I groan with the dread of baking in a hot kitchen while I just want to relax outside in the sunshine with my fam. I’m also generally very partial to making desserts as simple as possible.
That’s precisely why, when I saw this recipe for stracciatella fruit dip in last month’s issue of Bon Appétit, I immediately ripped out the page and saved it for this very weekend. In just about five minutes, you have yourself a yummy dip that can be paired with fruits like strawberries, blackberries, and cherries. And the best thing about it? You can prepare it in advance, and simply transfer it to a serving bowl when everyone’s ready for dessert.
dip into these ingredients
This ingredient list is short and sweet (like the dip you’re about to eat).
Heavy cream This ingredient is key to getting a nice, whipped texture for the dip
Greek yogurt While you can use sour cream here, I prefer Greek yogurt, because it’s lighter and I personally don’t think it changes the taste all that much
Powdered sugar You only need a little bit to sweeten things up
Whiskey or rum You can absolutely skip this ingredient, but it definitely amps up the flavor and gives the dip a nice bit of spice
Sea salt You just need a pinch!
Dark chocolate chips Make sure to use a dark chocolate that’s at least 70% cacao for a true stracciatella experience
Now you can sit back with your beverage of choice, dunk a strawberry, and enjoy those glorious fireworks. Ahhhh…
⟶ the recipe
stracciatella fruit dip
ingredients
1 cup heavy cream, chilled
¼ cup Greek yogurt
2 tablespoons powdered sugar
1 tablespoon whiskey or rum
¼ teaspoon sea salt
1 cup dark chocolate chips, crushed
Prep time
5 minutes
Cook time
0 minutes
Total time
5 minutes
4 servings
instructions
Combine heavy cream, yogurt, sugar, liquor, and salt in a large bowl. Beat with an electric mixer until soft peaks form. Fold in chocolate.
Chill for at least an hour, and then transfer to a small bowl when ready to eat. Serve with strawberries, blackberries, and cherries.
⟶ recipe notes
- This recipe is adapted from Bon Appétit, but I substituted Greek yogurt for sour cream to lighten it up a bit
- Leave the stems on the strawberries and cherries for an easier dipping experience
- Bon Appétit also suggests using Averna amaro liqueur which will give the dip a nice espresso flavor. I didn’t have it on hand, so I just went with whiskey, but I recommend it if you do!
⟶ make it ahead
- The best thing about this dessert is being able to make it ahead of time. Just whip it up in the morning or the night before and refrigerate until you’re ready to serve!
