1cupheavy creamI used organic, heavy whipping cream, you may replace with about 2 cups dessert topping (ie. Cool Whip)
8ouncescream cheese (1 package) softened to room temperature, I used full-fat, use neufchatel is preferred
⅔cuppowdered sugar or sugar-free powdered sugar replacement
⅓cupcocoa powderunsweetened, sifted for best results
1teaspoonvanilla extract**swap with other extracts for different flavors.
1-2tablespoonsmini chocolate chipsoptional, to garnish the dip
Dipping Suggestions
Strawberries, Blackberries, Raspberries, Blueberries, Bananas, orange segments, apples, peaches, melons, etc. Non fruit dippers: marshmallows, graham crackers, shortbread, pound cake, cookies, and pretzels for dipping
Pour the heavy cream (1 cup) into a medium size bowl, using a hand mixer, whip until stiff peaks form. Place in fridge until ready to use.
In another bowl, add the cream cheese (8 ounces, soft), sugar (⅔ cup), cocoa powder (⅓ cup) and vanilla extract (1 tsp). Using the mixer, whip until everything is smooth, light and creamy.
Fold the whipped cream to the chocolate mixture, and stir until fully incorporated. You can use the mixer on a low speed, or just fold in by hand.
Garnish with mini chocolate chips (a few tablespoons) or chocolate shavings, if desired. Chill until ready to serve.
Notes
Cream cheese must be at room temperature to blend easily with the other ingredients.
The sweetness of the chocolate fruit dip can be adjusted to personal preference. If you prefer a sweeter dip, increase the amount of sugar. Likewise, you can reduce the amount of sugar.
The dip will thicken slightly upon chilling; remove from the fridge for 20 minutes before serving if a softer dip is desired.
Sifting the cocoa powder will make it easier to incorporate.
Variations & SubstitutionsChange the Flavor | Substitute the vanilla extract with another flavor—a few suggestions: cherry extract, strawberry extract, hazelnut extract, or caramel extract.Chocolate Chocolate Chip Fruit Dip | Stir in ¼ cup mini chocolate chips to the fruit dip or chopped semi-sweet or white chocolate chips.Chocolate Peanut Butter Fruit Dip | Make the recipe as directed, but mix ½ cup of creamy peanut butter into the cream cheese mixture ½ cup of creamy peanut butter until smooth. Then fold whipped cream into the chocolate peanut butter mixture. Delicious with apples and bananas!Mint Chocolate Fruit Dip | Follow the original recipe but stir in 1/2 teaspoon of peppermint and vanilla extract. Delicious served with mint Oreos, Thin Mints, or Chocolate Wafer cookies.Raspberry Chocolate Fruit Dip | Prepare the original recipe, but instead of powdered sugar, use 1/2 cup of raspberry jam or preserves. Mix the raspberry jam or preserves with the cream cheese until well combined before adding the other ingredients. Garnish and serve with fresh raspberries.Strawberry Chocolate Fruit Dip | Do the same as above, but instead of raspberry jam, use strawberry jam (try my low-sugar strawberry jam recipe). Garnish with fresh strawberries.StorageStore covered in an airtight container up to 7 days in the refrigerator, I do not recommend freezing. Leave the dip at room temperature for 2 hours max without ice underneath.