Chocolate cool whip is a thick, sweet and creamy chocolate filled dessert dip made with cool whip. This versatile chocolate pudding cool whip takes 5 minutes to make using a handful of simple ingredients. Use this easy to make chocolate whipped cream as a delicious topping, dip or frosting for your next dessert.
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Why Should You Make This Recipe
I’ve recently become a huge fan of simple and delicious sweet dessert dip recipes. My Cool Whip Fruit Dip, S’mores Dip and Oreo Dip are of my favorites on the blog. This chocolate cool whip recipe is another fun and easy recipe I know you’ll love!
- It’s quick and easy to make. This chocolate pudding cool whip takes about 5 minutes to make. Just mix together cool whip and 4 other simple ingredients and serve with your favorite fruit.
- Works as a topping, dip or even frosting. This versatile cool whip chocolate is perfect to use as a topping for cookies, pancakes or brownies, as a frosting for cakes and cupcakes or even to fill a chocolate pudding pie.
Ingredients
This chocolate whipped cream with cool whip is made from simple basic pantry ingredients. Here’s what you need.
Gather instant chocolate pudding, cocoa powder, milk, vanilla extract and cool whip.
Substitutions
This simple cocoa cool whip is meant to be quick and easy, but sometimes you may not have everything on hand. If you need them, here are my recommended substitutions for this recipe:
- Instant Chocolate Pudding: I use jello chocolate pudding mix to get the best chocolate flavor.
- Cocoa Powder: This is to give even more homemade chocolate flavor to the cool whip. I love using Dutch processed cocoa powder, but your preferred unsweetened cocoa powder works well too.
- Whole Milk: For the best results, use whole milk or half and half.
- Vanilla Extract: This provides a nice background flavor to the cool whip frosting. Feel free to omit if you don’t have any on hand and make this with just 4 ingredients.
- Cool Whip: Feel free to use your preferred cool whip.
Variations
- 2 Ingredient Chocolate Cool Whip: Melt 1 cup (6 oz., 170 g) chocolate of your choice. Cool slightly to room temperature and fold into thawed cool whip.
- Cool Whip with Cocoa Powder: Mix an 8 oz. container of thawed cool whip with 2 - 3 tablespoons cocoa powder (unsweetened or Dutch processed), 1 teaspoon vanilla extract and sweetener of your choice to taste.
How To Make
Learn how to make chocolate cool whip in a few easy steps.
- Grab a large mixing bowl. Sift the instant chocolate pudding and cocoa powder into the bowl. Whisk well to combine.
- Pour the milk and vanilla extract into the same bowl as the chocolate pudding mix and cocoa powder. Whisk or stir until smooth and well combined. If using a whisk, set the whisk aside and grab a flexible spatula or spoon. Fold the cool whip into the chocolate pudding mixture. I like to do this in 2 - 3 batches to ensure the cool whip is evenly mixed in. Transfer the cocoa cool whip into a serving bowl or transfer the chocolate cool whip cream to the fridge to set for piping onto cupcakes or cakes.
How To Serve and Store
- Serve: This creamy spread is best served with fresh fruit such as strawberries, with sweet dippers like Brownie Bites, cookies or graham crackers. Use this on top of Brownie Cookies or as a frosting for Chocolate Ganache Cake.
- Store: This cocoa cool whip dip stores well in an airtight container in the fridge for up to 2 - 3 days. If not serving this creamy chocolate spread right away, transfer it to the fridge until it’s time to serve or use.
M’s Expert Tips
- Sift the pudding and cocoa powder. Cocoa powder like to clump together. Sifting the cocoa powder into the pudding mix helps break up the clumps.
- Thaw the cool whip. Make sure to thaw the cool whip before using in the recipe. I like to transfer the cool whip from the freezer to the fridge to thaw the night before.
- Chill the chocolate cool whip. Mixing everything together can cause the cool whip to break down a bit into more of a dip or pudding consistency. To use this cool whip recipe as a whipped frosting, make sure to chill the mixture until it sets enough to pipe like frosting.
FAQs
Original, Light, Fat Free, Sugar Free and Extra Creamy.
Cool Whip has a firmer, almost marshmallow or marshmallow fluff texture. Whipped cream is light, airy and fluffy. They can be used interchangeably for most recipes and uses.
An 8 oz. container of Cool Whip has about 3 cups of whipped cream. To make an approximate amount of homemade whipped cream, start with 1 ½ cups of heavy cream and whip until doubled in size.
More Cool Whip Recipes to Try
If you try this Chocolate Cool Whip recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Chocolate Cool Whip Recipe
Equipment
- 1 mixing bowl
- 1 whisk and flexible spatula and spoon
Ingredients
- 3.9 oz. instant chocolate pudding
- ¼ cup (20 g) unsweetened or Dutch chocolate powder
- 1 cup (240 ml) whole milk
- 1 teaspoon vanilla extract
- 8 oz. cool whip, thawed
Instructions
- Grab a large mixing bowl. Sift the instant chocolate pudding and cocoa powder into the bowl. Whisk well to combine.3.9 oz. instant chocolate pudding, ¼ cup (20 g) unsweetened or Dutch chocolate powder
- Pour the milk and vanilla extract into the same bowl as the chocolate pudding mix and cocoa powder. Whisk or stir until smooth and well combined.1 cup (240 ml) whole milk, 1 teaspoon vanilla extract
- If using a whisk, set the whisk aside and grab a flexible spatula or spoon. Fold the cool whip into the chocolate pudding mixture. I like to do this in 2 - 3 batches to ensure the cool whip is evenly mixed in.8 oz. cool whip, thawed
- Transfer the cocoa cool whip into a serving bowl or transfer the chocolate cool whip cream to the fridge to set for piping onto cupcakes or cakes.
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