Start by combining your hot chocolate mix with your heavy cream in either a large bowl or the bowl of a stand mixer. Beat until the hot chocolate mix totally dissolves and your chocolate becomes thick and smooth.
1 cup hot chocolate mix, 1/2 cup heavy cream
Add the marshmallow fluff and Cool Whip into the chocolate mixture and mix gently. Keep mixing until it’s well combined and a lighter color.
1 cup marshmallow fluff, 8 oz extra creamy Cool Whip
If you're adding them, fold in the mini marshmallows.
2 cups mini marshmallows
Top the hot chocolate dip with marshmallow bits and sprinkles if you want.
marshmallow bits, sprinkles
Serve with cookies, graham crackers, pretzels, fruit, and any other dippers.
Store in an airtight container in the refrigerator for up to five days. If you know you’re going to make this ahead of time and refrigerate, add the mini marshmallows, marshmallow bits, and sprinkles just before serving.Half the recipe by simply cutting the amount of each ingredient in half. The recipe halves and doubles really well.Ingredient Notes:
Hot chocolate mix – you need about 1 cup of your favorite hot chocolate mix. If you use Swiss Miss like I did, the packets are 1.38oz each, so you’ll need four packets. Other brands tend to have smaller packet sizes though so pay attention and make sure it’s actually 1 cup of mix, not just four packets.
Marshmallow fluff – I’ve used both marshmallow fluff and marshmallow creme in this and they both work.
Cool Whip – ideally you want the Extra Creamy stuff but this also tastes fine with regular stuff, extra creamy is just better. Make sure it’s thawed before mixing in.
Mini marshmallows – these are optional, but I think they add a nice touch to the dip. You can either make it with or without these, totally up to you.
Marshmallow bits – I like to put these on top but again if you can’t find them, it’s not going to ruin the dip.