Hot Chocolate Dip

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This hot chocolate dip tastes like a big mug of cocoa you can scoop up with cookies! It’s thick, creamy, and you can actually taste the cocoa because it’s made without cream cheese. All you need is one bowl and a hand mixer for a fast, party-worthy holiday treat.

When you need a last minute party dessert, or something quick to bring to a potluck, hot chocolate dip is the treat to bring.

This is a simple dessert, but I made sure the hot chocolate flavor didn’t get lost. I make my own homemade hot cocoa mix all winter, so a dip that only tastes like whipped topping wasn’t going to cut it.

I used three hot chocolate packets and a bonus teaspoon of cocoa powder. This is the key to making the dip extra chocolatey without it tasting too sweet.

Anything sugary needs some salt to balance it out, so this recipe adds a pinch of Kosher salt to boost the chocolate flavor and tone down the sweetness. It’s the same method I use for my Slow Cooker Hot Chocolate, which needed salt to cut through all that cream and sugar.

I chose to skip cream cheese in this recipe. The cream cheese would wipe out the hot chocolate flavor in the dip and would annoyingly require softening time before you could make or serve this dip.

To keep the dip light, Cool Whip was the answer, and it holds up for long periods, whereas homemade whipped cream doesn’t. The marshmallow Fluff is my tool to add consistency, stability, and marshmallow flavor to the hot chocolate.

You end up with a creamy, scoopable dip that’s good cold or at room temperature. It tastes like creamy hot chocolate with marshmallows and is also strong enough to make ahead and hold up through a long holiday party.

Why This Is The Best Hot Chocolate Dip Recipe

• It tastes like hot chocolate. Hot cocoa mix gives it that familiar flavor, and an extra dash of cocoa seals in that chocolate flavor without adding more sugar. The secret addition of salt balances the sweetness, which helps tone down the sugar rush from all the ingredients.
• Thick and creamy, with no cream cheese. Fluff and Cool Whip give the dip its body and shape, so you don’t need cream cheese or its tangy flavor. And because there’s no cream cheese, the dip won’t stiffen up to the point where all your cookies break when you try to scoop it later.
• Five minutes with a hand mixer. There’s hardly any measuring. Use the whole jar of Fluff, a tub of Cool Whip, then add the cocoa mix packets, salt, and cocoa. That’s just one bowl and two beaters to wash. You can practically make this in the car on the way to the holiday party.
• Make it up to 3 days ahead. Cool Whip helps the dip hold its shape in the fridge. It gets firmer as it chills and stays ready to scoop whenever you are.
• Easy to serve at a party. Set out a bowl with store bought (or homemade) cookies, chocolate graham crackers, and pretzels, or portion it into individual cups.
• A great kid activity. Kids can help mix, then build their own cups with mini marshmallows and other fun toppings.
• Pairs with your other no-bake treats. Serve it alongside Crockpot Hot Chocolate, Christmas Puppy Chow, White Trash Mix, and Peanut Butter Reindeer Cookies.

Ingredients You’ll Need

Put this out with a tray of premade Christmas cookies, chocolate covered grahams, pretzel crisps, and some chunky fruit, and you’ve got a dessert people will flock to.

• Marshmallow Fluff or marshmallow creme: Fluff makes the dip creamy and stable, and gives it the marshmallow flavor you’d expect from a mug of cocoa. Use the whole jar. I’ve tested both Fluff and marshmallow creme, and both work great. Here in New England, Fluff is easy to find, so that’s what I recommend.
• Cool Whip: Cool Whip gives the dip a light texture, that’s not too stiff to dip. Because we’re using Cool Whip, the dip won’t weep like it would with homemade whipped cream. The dip will hold its shape for several days in the refrigerator. Use Original Cool Whip for this recipe, rather than the sugar-free, fat-free, or lite versions.
• Hot chocolate mix: I use three Swiss Miss milk chocolate packets, added dry. Three is enough chocolate to stand up to the Fluff and Cool Whip. Let the dip sit 15 minutes before serving so the sugar in the mix dissolves and it isn’t gritty.
• Kosher salt: The Fluff, Cool Whip, and hot chocolate mix are all very sweet. A pinch of salt balances that sweetness and brings out the chocolate flavor. Don’t skip it.
• Unsweetened cocoa: This seals in the chocolate flavor without adding more sugar. Most 3-ingredient hot chocolate dip recipes do not include this, but I recommend it for a stronger chocolate flavor.

A note on the packets: You’ll need a heaping 1/3 cup of dry hot chocolate mix, or three 1.38 oz envelopes (4.14 ounces total, about 117 g). Different brands can change the sweetness and chocolate strength. Skip mixes that already include marshmallows, since they won’t blend into a smooth dip.

How to Make Hot Chocolate Dip

Full amounts and details are in the recipe card below.

Step 1:

Add the Fluff, thawed Cool Whip, hot chocolate mix, salt, and cocoa to a large bowl. Beat with a hand mixer on medium speed until smooth and no streaks of Fluff remain.

Step 2:

Let the dip sit for 15 minutes to let the sugar in the hot chocolate mix dissolve. Or, if you’re serving later, just cover the dip with plastic wrap and pop it in the fridge. The hot chocolate will dissolve as it chills.

Tip: If the dip still feels slightly gritty after 15 minutes, continue to let it sit for another 5 to 10 minutes before checking again. Do this especially if you’re using older hot chocolate packets.

Step 3:

Scoop the hot chocolate dip into a serving bowl. The dip will be thick and creamy, and you can serve it right away.

Note: If you’re keeping the dip chilled until party time, be aware it will firm up in the fridge but soften when you set it out.

Serve:

Add mini marshmallows, mini chocolate chips, or crushed peppermints just before serving.

The Best Hot Chocolate Dippers

This dip is thick, especially after chilling, so choose sturdy, crisp cookies and crackers that can scoop without breaking. Salty pretzels also help balance the sweetness.

• Chocolate covered grahams: A crisp dipper with an extra layer of chocolate.
• Graham cracker pieces: Break full sheets into quarters so they’re easy to hold.
• Pretzel crisps, pretzel rods, or pretzel sticks: The salt and crunch are perfect with the creamy chocolate dip.
• Gingerbread cookies: I like the Pepperidge Farm ones. A sturdy option with warm spices for Christmas.
• Biscoff cookies, Nutter Butters, Oreos, or Nilla wafers: All are firm enough to scoop without crumbling.
• Chunky Fruit: Wedges of pineapple, fruit skewers, and strawberry chunks make great dippers too!

Toppings:

Mini chocolate chips, crushed peppermints, holiday sprinkles, and mini marshmallows. Set them out in small bowls so guests can add their own.

Serve Individual portions: Spoon the dip into small clear cups (think like Christmas worms in dirt cups) and arrange the dippers on a tray beside them. Everyone gets their own portion, and you can fill and refrigerate the cups ahead of time. Add toppings just before serving.

Tips for the Best Hot Chocolate Dip

• Fully thaw the Cool Whip in the refrigerator. It should be soft enough to mix, with no frozen center. Partially frozen topping leaves lumps and takes longer to blend.
• Taste with a dipper. Try the dip with the cookies or pretzels you’ll serve it with. If it tastes too sweet, add another small pinch of salt or more cocoa powder.
• Let the hot chocolate dip sit. I recommend at least 15 minutes to let the sugar in the hot chocolate mix dissolve. If this dip can sit longer, even better.
• Expect it to firm up in the fridge. The dip is thick and creamy after mixing and gets firmer when it chills. If the dip is too firm to scoop straight from the fridge, let it sit at room temperature for about 10 minutes, then gently stir before serving.
• Add toppings right before serving. Peppermints can bleed color, and marshmallows soften if they sit on the dip for hours.
• Double the whole recipe for a crowd. Use two jars of Fluff, two tubs of Cool Whip, six cocoa packets, and double the Kosher salt and cocoa.

Variations and Substitutions

• Marshmallow creme instead of Fluff. A 7 oz jar of marshmallow creme works in place of a 7.5 oz jar of Fluff. I’ve tested both, so use whichever your store carries.
• Flavored hot chocolate mix. Try peppermint, salted caramel, or dark chocolate. Sweetness and chocolate strength vary by brand, so taste before adding any extra salt or cocoa. Avoid packets with the dehydrated marshmallows.
• Mocha. Add 1 teaspoon of instant espresso powder with the cocoa mix.
• Real whipped cream instead of Cool Whip. Homemade whipped cream makes a soft, less sweet dip. Whip together the Fluff, hot chocolate mix, cocoa, and salt. Gently fold in your favorite sweetened, homemade whipped cream into the Fluff and cocoa mixture. Without stabilizers, the dip can go flat as it sits, so plan to serve the dip the same day. For a party dip you can prepare up to 3 days ahead, I recommend Cool Whip.

Storage Instructions

Make this hot cocoa dip up to 3 days ahead. Cover the bowl tightly and refrigerate until ready to serve. The dip will get firmer as it chills, which is normal. Give it a gentle stir if needed, and add the toppings just before serving.

Keep leftovers in an airtight container in the refrigerator and use within 5 days of making the dip. That includes any days it was stored before the party.

Can You Freeze Hot Chocolate Dip?

For the best thick, creamy texture, I recommend refrigerating this dip rather than freezing it. If you’re looking to store leftovers long term, then freezing leftover dip is just fine. Cool Whip states you can refreeze their product. But for a party, I recommend making this dip fresh.

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