Hot Cocoa Dip
Hot cocoa dip is creamy, fluffy, and absolutely delicious! It's super easy to make, and such a fun treat you can dress up for the holidays or enjoy "plain" any time at all.
Yield: servings
Equipment
- large mixing bowl or stand mixer bowl
- Hand mixer or stand mixer
- whisk attachments for hand mixer or whisk attachment for stand mixer
- Silicone spatula
- serving bowl or airtight container
Ingredients
For the Hot Cocoa Dip
- 1 cup dry hot cocoa mix any brand, any flavor; see Notes
- ½ cup cold heavy whipping cream
- 1 7-ounce jar marshmallow creme
- 1 8-ounce tub Cool Whip defrosted
- 1 cup mini marshmallows
- ¼ cup mini chocolate chips
Suggested Toppings (All Optional)
- holiday sprinkles of choice
- mini marshmallows
- mini chocolate chips
Serving Suggestions (All Optional)
- Belgian butter waffle cookies
- graham crackers
- rolled wafers
- fresh strawberries
- pretzel crisps
Instructions
- Add 1 cup dry hot cocoa mix and ½ cup cold heavy whipping cream to large mixing bowl. Using hand mixer (or stand mixer) with whisk attachment, mix ingredients together on low speed 15 to 20 seconds, then increase speed to medium. Continue mixing until cocoa mix and heavy cream are fully combined, then set mixer aside.
- Add 1 7-ounce jar marshmallow creme to mixing bowl. Gently fold marshmallow creme into cocoa mixture using silicone spatula.
- Once marshmallow creme is just incorporated, add 1 8-ounce tub Cool Whip. Gently fold in Cool Whip until just incorporated.
- Once Cool Whip is just incorporated, add 1 cup mini marshmallows and ¼ cup mini chocolate chips to mixing bowl. Fold in marshmallows and chocolate chips until just incorporated.
- If Serving Immediately: Transfer mixture to serving bowl and top hot cocoa dip with holiday sprinkles of choice, mini marshmallows, and mini chocolate chips if desired.
- If Making in Advance: Transfer mixture to airtight container and refrigerate until ready to serve (no more than 24 hours). 30 minutes prior to serving, remove dip from refrigerator and set out at room temperature to soften. Transfer softened dip mixture to serving bowl then top with holiday sprinkles of choice, mini marshmallows, and mini chocolate chips if desired.
- Serve immediately with Belgian butter waffle cookies, graham crackers, rolled wafers, fresh strawberries, and/or pretzel crisps.
Notes
- Hot Cocoa Mix: You'll want to use hot cocoa/chocolate powder, like what's in Swiss Miss packets, but you can buy it in individual packets or in a large container. Use the dry powder - don't actually make hot chocolate! You can use any brand and any flavor of hot cocoa powder, just make sure you measure it out to 1 cup!
- Storage: Refrigerate leftover hot cocoa dip in an airtight container up to 3 days. Set dip out at room temperature 30 minutes prior to serving and stir as needed.
Other Topping Suggestions
- Crumbled Oreo cookies
- Crushed candy cane pieces
- Chocolate shavings
- Mint chocolate chips
- White chocolate chips
- Graham cracker crumbs
Nutrition
Serving Size: 1 serving hot cocoa dip only (not including toppings) | Calories: 240cal | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 82mg | Potassium: 141mg | Total Carbs: 39g | Fiber: 1g | Sugar: 30g | Net Carbs: 38g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.4mg