How long it takes: 5 minutes Equipment you’ll need: mixing bowl, serving bowl Servings: 10 to 12 I know you all just love hot cocoa. We often make ginger spiced hot chocolate from scratch with this easy microwave recipe. With ginger or without, it’s a super easy recipe. Crockpot hot chocolate is my go-to recipe for winter parties. This stovetop recipe for lactose-free hot chocolate can actually be made with regular milk, if you prefer. I started thinking, how can I make this favorite beverage into a cool creamy dip? This hot chocolate dip is what I came up with and I’m sure you’ll agree that it’s amazing, perhaps a little dangerous! What I would really like to do is to dive head-first into this hot chocolate dip and maybe just stay there for a week or two, especially during the busy holiday season. P.S. Have you had a chance to try hot cocoa bombs? Kids are blown away by these Pop Rocks hot cocoa bombs! Oh, that pun was unintended, really! Cocoa bombs make great gifts too. Pair them with super fun marshmallow snowmen.
Creamy Hot Chocolate dip
Not a warm dip. The name can be a little bit misleading. This dip incorporates all the yummy goodness of a mug of steaming hot cocoa including the gooey marshmallows, only it’s cool and creamy. Add crisp cookies or crackers to dunk in the “hot chocolate” and you’ve got a real treat. (If you like warm chocolate (and who doesn’t?), try slow cooker chocolate fondue.) Very easy to make. I take a few shortcuts when I’m making this dip so it can easily be stirred together in just a few minutes. Instant hot chocolate mix, marshmallow fluff, whipped topping, and a splash of vanilla extract is all you’ll need (and don’t forget the dippers!). Perfect for entertaining. I know that I’ll be making this dip for the next party I host. It’s the perfect sweet treat for parties: ready in about five minutes and always a hit. Plus, kids love it (at least mine do). It can be made ahead, too, because it stores well in the refrigerator.
Ingredient Notes
Whipped Topping: You’ll need an 8 oz. tub of whipped topping (Cool Whip is one brand) which is usually found in the freezer section of the grocery store. Thaw it for a few hours or overnight in the fridge before making this recipe. Marshmallow Fluff: This is sold in plastic tubs or jars and is shelf-stable (does not need to be refrigerated). Hot Cocoa Mix: You’ll need a half cup which is equivalent to a 3 oz. package. Choose your favorite brand. Pure Vanilla Extract: Just a half teaspoon enhances the chocolate flavor. If you don’t have it, you can omit it. Mini Marshmallows and Mini Chocolate Chips: These are optional but add a decorative and flavorful touch to the dip. These are fun little tiny marshmallows.
How To Make Hot Chocolate Dip
Make sure your whipped topping is thawed. The best way to do that is to take it out of the freezer and put it in the fridge overnight. Mix ingredients. Add the whipped topping, marshmallow fluff, hot cocoa mix, and vanilla to a mixing bowl. I like to use a small silicone scraper. It works great to get every last bit of the whipped topping and marshmallow fluff out of the containers. Use a hand mixer to blend the ingredients or stir it by hand if you’re feeling energetic. Serve. Scrape the hot cocoa dip into a decorative bowl and arrange mini marshmallows and mini chocolate chips on top. It’s also fun to serve the dip in a large mug. Decoratively arrange with your choice of cookies, pretzels (that sweet/salty combo!), or fruit around the dip. Optional garnish. If you’re feeling fancy, before you put the dip in the serving bowl, gussy up the bowl like the one in the photos. Simply melt white chocolate and dip the rim of the bowl in, and then add chocolate jimmies.
Recipe Variations
As always, recipes are made to have fun with! Listed below are some fun variations to make this recipe your own.
Mocha dip: If you can’t get enough coffee in your life (me either!), add a teaspoon of espresso powder for a mocha flavor. Mexican hot chocolate dip: Add a teaspoon of cinnamon to the hot chocolate dip. Snickerdoodle/churro dip: Omit the hot chocolate mix and substitute 2 teaspoons ground cinnamon. Serve with homemade snickerdoodles cookies as dippers. Add-ins: Stir in mini M&Ms, crushed candy canes, Heath bars (toffee), or any other goodies you like. Healthier dippers: Serve the dip with strawberries and other fruit instead of cookies or crackers.
Make Ahead/Storage Tips
Hot chocolate dip can be stored in the fridge for up to four days in an airtight container.
