Hot Chocolate Dip

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A bowl of chocolate dip topped with marshmallows, gingerbread men, chocolate chips, and holiday-themed sprinkles.

A fluffy hot chocolate dip made with Fluff, Cool Whip, and hot cocoa packets. A pinch of salt and a little cocoa give it real chocolate flavor, and it holds in the fridge for days. Serve it with graham crackers, pretzel crisps, and gingerbread cookies for holiday parties and snow days.

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Prep Time: 5

Resting Time: 15

Total Time: 20

Servings: servings

Author: Michelle

Equipment

1 large mixing bowl
1 hand mixer
1 rubber spatula

Ingredients

1 jar (7.5 oz) of Marshmallow Fluff or one (7 oz) jar marshmallow creme
8 ounces Cool Whip, thawed
3 packets (1.38 oz each) hot chocolate mix, milk chocolate flavored (a heaping 1/3 cup)
1/8 teaspoon coarse Kosher salt
1 teaspoon unsweetened cocoa powder

For serving (optional):

Dippers: chocolate covered graham crackers, graham cracker pieces, pretzel crisps, gingerbread cookies, Biscoff cookies, Oreos, or Nilla wafers
Toppings: mini marshmallows, mini chocolate chips, crushed peppermints, sprinkles

Instructions

Add the Fluff, Cool Whip, hot chocolate mix, Kosher salt, and cocoa powder to a large mixing bowl. Beat with a hand mixer on medium speed until smooth and fully combined, about 2 minutes. Scrape down the bowl halfway through so no dry mix is left at the bottom.
Let the dip sit for at least 15 minutes to allow the sugar in the hot chocolate mix to dissolve. If you're serving this dip later or the next day, simply cover and refrigerate. The sugar will dissolve in the fridge.
When you're ready to serve, transfer the dip to a serving bowl and set out. If you're serving from the fridge, the dip will be firm, but will loosen up as it sits at room temperature. Serve with pretzels, cookies, graham crackers, and fruit. Refrigerate any leftovers.

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Notes

Make sure the Cool Whip is fully thawed before mixing. Fridge or counter both work. I use the regular Cool Whip, not low-fat or zero sugar.
Flavored hot chocolate packets (peppermint, salted caramel, dark chocolate) can replace the milk chocolate packets in the same amount. Just don't use the packets with the mini marshmallows.
Make ahead: Make the dip fully, cover, and refrigerate for up to 3 days. Stir before serving and add toppings then.
Storage: leftover dip keeps in an airtight container in the fridge for up to 5 days.

Cuisine American

Course Appetizer, Dessert

Nutrition