Melting Chocolate Chips in Microwave

Melting chocolate chips in microwave for drizzling is so easy! This is how to make white chocolate chips, milk, peanut butter chips or others until creamy and smooth. Just one of many microwave recipes on our site.

How to Melt White Chocolate Chips in Microwave

It doesn’t matter what color or flavor you are working with. The only difference amongst them is if you were to melt mini chocolate chips which takes 2 rotations vs. the 3 mentioned below. Not a huge difference but because they are smaller they don’t take as long. Obviously.

Looking for some easy microwave recipes? We have the answer! Whether you are traveling in an RV, need to cook in a hotel room or just want to cook food quickly we can help. Here are a few resources to get started;

FIRST – sign up for our free newsletter below! I publish new posts each and every day and that will be sent out twice a week for you to read and try them all!

1. Always use microwave safe dishes with lids to cook, plastic is no good.
2. Cook times may vary slightly if you have a very small unit with less than 1000 watts.
3. Remember to use pot holders to remove food from inside as it may be very hot when done cooking.

Microwaving Chocolate with Oil

If you have ever tried doing this with just the chocolate itself (without a bit of oil) it may not have been a huge success. Back in the day I did that too and many times it won’t get silky and smooth like you’d expect, instead it might clump together. Heating it too long will cause that too, so timing is very important.

We use this tip all the time, year round. Whether we are drizzling some over some fresh fruit or making our turkey leg treats for the holidays, it comes in handy.

You can use it to make a quicker version of our peanut butter chocolate fudge recipe too. Instead of using a double boiler (hello taking forever) you can do this instead.

Chocolate Melt Microwave

Oh another minor difference in the cook time will be if you have a smaller low wattage machine. Most are 800-1k but if you live in an apartment or RV your may have half of that. You may need an extra 30 second rotation and stirring session than it states below. You’ll get the drift of how it’s done though.

If you want a really easy cleanup use a paper bowl and plastic spoon. Seriously this is what I do when making our peanut butter scotcheroos and it’s a game changer. Once it cools it will harden and stick to the sides pretty well.

What is the Best Melting Chocolate?

Dark chocolate melts the very best, smoothest. That can tend to be expensive and not always preferred with little ones. If you want the best chocolate chips to melt go with Nestle Toll House Milk version. Beyond that Wilton has wafers that are meant to be microwaved to smooth.

If I don’t have throw aways handy I will just use a small glass bowl, seems to clean better than our dinnertime dishes. When you’re done coating or spreading this on top of whatever you’re making I suggest that you immediately fill the dish with hot water, drain and then throw into the dishwasher.

What kind of coconut oil do you use for melting chocolate?

Refined coconut oil is the kitchen hack here that will change the way you make this forever. Once you see how well this makes your bowl full smooth you will want to do it over and over again to dip strawberries, drizzle over cookies or fondue!

1. Cup of chocolate chips
2. Tsp of coconut oil
3. Bowl and spoon

What can you use instead of coconut oil to melt chocolate chips?

If you do not have this you could use vegetable oil. The ratio of oil to chips is 2 teaspoons oil: 1/2 cup chocolate chips for best results. Some use butter instead. I think refined coconut is better than vegetable for the flavor and texture but these substitutes work as well.

This is what you’re going to need to get started. If you need to half recipe or double it just adjust the amounts accordingly. I have three photos for you below. Each one was taken after 30 seconds of heat and stirring so you can see what to expect.

As you can see the first is just getting started right here. Then it is a bit smooth but with large chunks. The last one with the piece of banana in it was after a total of 1.5 minutes and stirred fast with a spoon or fork to ensure all the chips were smoothed.

If you didn’t have a bag of that was already broken up into small bits you could melt chocolate bars that had been crushed. Problem with that for this method is the pieces will be different sizes and may not cream at the same rate. I would use a double boiler for that. I’ll help you learn how to melt that way below too.

How to Melt Chocolate Chips without Burning

The key to this is a bit of oil, ONLY heating for half a minute each time and really whisking it with a fork after each cook time stint. 2-3 go arounds does it for about 1 cup or so. As soon as it is smooth use it immediately for best results. As it cools it will begin to harden, eventually becoming a hard chunk.

• Pour in your choice of milk or dark chocolate chips.
  • I like using a glass bowl but it just needs to be microwave safe.
• Add your bit of coconut oil to the top of it.
• Heat the chocolate in microwave for 30 seconds at 100% power (regular, high heat).
  • Stir, remove the bowl and heat for another 30 seconds.
    • Stir, then another 30 seconds is usually plenty to stir vigorously at the end so it is nice and smooth.

* Timing may slightly vary if your machine is a low wattage but never microwave for longer than 30 seconds at a time. If you are melting two different types like you’d need to do for our microwave peppermint fudge you’d want to do them in different dishes one at a time.

Melting Chocolate Chips on the Stove

Like I said, if you had broken up bits of chopped chocolate or bars that you crushed yourself it might be better to use this steaming method. Reason being is if all the bits are not uniform pieces there may be some that melt quickly and others that take longer and you might get harder edges on the bowl.

1. Fill a small pot on your stovetop with 2 inches of water
2. Bring this water to a bowl
3. Place a glass bowl like you see here over the top of the pot so it sits flat over the simmering water
4. Pour pieces inside with oil (same measurements below) and have a spoon handy
5. Slowly stir consistently and allow the hot steam to melt it, will take 2-3 minutes
6. As soon as it is smooth remove from heat and set on a towel

In order to dip fruit or candies inside you’ll want tempered chocolate so it will stick well. To do this, allow it to cool down to 95-100 degrees F before coating. Super simple either way right?? Ready to jump to recipe and make all the things like chocolate covered apples, peanut clusters and more??