Hot Cocoa Dip Recipe
This Hot Cocoa Dip is a delicious, festive treat that combines rich hot cocoa mix, fluffy marshmallow creme, and creamy Cool Whip. Topped with mini marshmallows, chocolate chips, and holiday sprinkles, it’s perfect for dipping cookies, crackers, fresh fruit, and pretzels. Easy to prepare and delightful for holiday gatherings or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 3 cups (serves 8-10) 1x
- Category: Dessert Dip
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Dip Ingredients
- 1 cup dry hot cocoa mix (any brand, any flavor)
- 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
- Holiday sprinkles of choice
Dippers
- Mini marshmallows
- Mini chocolate chips
- Belgian butter waffle cookies
- Graham crackers
- Rolled wafers
- Fresh strawberries
- Pretzel crisps
Instructions
- Mix Cocoa and Cream: In a large mixing bowl, combine 1 cup dry hot cocoa mix and ½ cup cold heavy whipping cream. Using a hand mixer or stand mixer with a whisk attachment, mix on low speed for 15 to 20 seconds, then increase to medium speed. Continue mixing until the cocoa mix and heavy cream are fully combined, then set the mixer aside.
- Fold in Marshmallow Creme: Add 1 (7-ounce) jar of marshmallow creme to the mixing bowl. Using a silicone spatula, gently fold the marshmallow creme into the cocoa mixture until just incorporated, taking care not to deflate the mixture.
- Add Cool Whip: Incorporate 1 (8-ounce) tub of defrosted Cool Whip by gently folding it into the mixture until just combined. This adds creaminess and lightness to the dip.
- Fold in Mini Marshmallows and Chocolate Chips: Add 1 cup of mini marshmallows and ¼ cup mini chocolate chips to the bowl. Fold them gently into the mixture until evenly distributed without overmixing.
- Serve Immediately or Refrigerate: To serve immediately, transfer the dip to a serving bowl and top with holiday sprinkles, extra mini marshmallows, and mini chocolate chips as desired. For making in advance, place the dip in an airtight container and refrigerate for up to 24 hours.
- Prepare for Serving After Refrigeration: About 30 minutes before serving, remove the dip from the refrigerator and let it soften at room temperature. Transfer the softened dip to a serving bowl and garnish with holiday sprinkles, mini marshmallows, and mini chocolate chips if desired.
- Serve with Dippers: Accompany the hot cocoa dip with Belgian butter waffle cookies, graham crackers, rolled wafers, fresh strawberries, pretzel crisps, and additional mini marshmallows or chocolate chips for dipping.
Notes
- You can use any flavor of dry hot cocoa mix, such as classic chocolate, peppermint, or salted caramel, to customize the dip.
- Do not overmix after adding marshmallow creme and Cool Whip to keep the dip light and fluffy.
- The dip is best served within 24 hours of preparation for optimal freshness and taste.
- If refrigerated, allow the dip to soften at room temperature before serving to achieve the best texture.
- Feel free to experiment with dippers; fresh fruit like strawberries adds a refreshing contrast to the rich dip.
Keywords: hot cocoa dip, holiday dip recipe, marshmallow dip, chocolate dip, festive dessert dip, no-cook dessert
Find it online: https://leofoster.com/hot-cocoa-dip-recipe/
