Ingredients
Scale
- 8 ounces cream cheese, softened to room temperature
- ⅓ cup unsweetened cocoa powder, sifted
- ½ cup powdered sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons heavy cream or milk (for desired consistency)
- Optional: ¼ teaspoon espresso powder (enhances chocolate flavor)
- Optional: Pinch of salt (balances sweetness)
For Serving:
- Fresh strawberries, hulled
- Banana slices
- Fresh pineapple chunks
- Apple slices (tossed with lemon juice)
- Fresh raspberries
- Orange segments
- Pretzels (for sweet and salty combination)
- Graham crackers
- Pound cake cubes
Instructions
- Prepare the cream cheese. Ensure your cream cheese is fully softened to room temperature—this is absolutely crucial for smooth, lump-free dip. If you forgot to set it out, carefully soften it in the microwave: remove from foil wrapper, place in a microwave-safe bowl, and heat in 10-second intervals until soft but not melted.
- Sift the cocoa powder. Using a fine-mesh sieve or sifter, sift the cocoa powder into a small bowl to remove any lumps. This extra step ensures your finished dip will be silky smooth without any cocoa clumps.
- Beat the cream cheese. In a medium mixing bowl, add the softened cream cheese. Using an electric hand mixer on medium speed, beat the cream cheese alone for about 45-60 seconds until it’s completely smooth, fluffy, and creamy with no lumps remaining.
- Add dry ingredients. Add the sifted cocoa powder and powdered sugar to the cream cheese. Beat on low speed initially to prevent a cocoa powder cloud, then increase to medium speed and beat for 1-2 minutes until everything is fully incorporated and the mixture is smooth and uniform in color.
- Mix in vanilla. Add the vanilla extract and beat briefly to combine, about 15-20 seconds. If using espresso powder or salt, add these now as well.
- Adjust consistency. With the mixer running on low speed, gradually add heavy cream or milk one tablespoon at a time until the dip reaches your desired consistency. You want it thick enough to hold its shape but smooth enough to scoop easily. Start with 2 tablespoons and add more if needed.
- Taste and adjust. Taste your chocolate dip and adjust sweetness if needed by adding more powdered sugar a tablespoon at a time. Beat briefly to incorporate any additions.
- Chill and serve. Transfer the dip to your serving bowl. For best flavor and texture, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the texture to firm up slightly. Serve chilled with fresh fruit and other dippers.
Notes
- Room temperature is essential: Cold cream cheese will never fully smooth out, no matter how long you mix. Always start with properly softened cream cheese.
- Cocoa powder quality matters: Use high-quality cocoa powder like Ghirardelli, Valrhona, or Hershey’s Special Dark for the richest chocolate flavor.
- Sweetness adjustment: Start with ½ cup powdered sugar and add more to taste. Some prefer less sweet dip to balance sweet fruit.
- Consistency control: The dip will firm up when chilled. Make it slightly thinner than your target consistency.
- Make it fluffier: Fold in ½ cup of Cool Whip or whipped cream at the end for a lighter, mousse-like texture.
- Serving temperature: Let refrigerated dip sit at room temperature for 10-15 minutes before serving for easier dipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 tablespoons
- Calories: 145
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg