Chocolate Cool Whip Recipe
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.
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.
Notes
Store: This cool whip chocolate 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.
Serve: This creamy chocolate filled cool whip spread is best served with fresh fruit such as strawberries, with sweet dippers like Brownie Bites, cookies or graham crackers. Use this cool whip chocolate frosting on top of Brownie Cookies or as a frosting for Chocolate Ganache Cake.
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