You’ll Want to Dunk Your Whole Face in This Quick and Easy Salted Caramel Hot Chocolate Dip
All that festive feasting can be hard work, especially if you’re a sucker for having a zillion Christmas side dishes on your table. When it comes to dessert, piled-high cheesecakes (we love you gingerbread pecan cheesecake!) and fiddly roulades may look impressive, but everyone’s too full to enjoy them! So this year, we’re making a huge batch of this salted caramel hot chocolate dip and loading up the plate with plenty of dipping options. That way, everyone gets a little something to satisfy their sweet tooth, but they can stop before the pudding coma sets in. Cookies, pretzels and marshmallows make great dipping vessels, and fruit makes the perfect lighter option.
Ingredients:
Serves 8-10
- 2/3 cup whipping cream
- 1 cup cream cheese
- 5 Tablespoons confectioners’ sugar
- 5 Tablespoons hot cocoa powder
- 1 teaspoon vanilla extract
- 1/3 cup salted caramel sauce
To Serve:
- strawberries
- raspberries
- marshmallows
- pretzels
- cookies (we used Speculoos cookies, Belgian curl wafers and mini chocolate chip cookies)
Instructions:
- Place the whipping cream in a large bowl and whisk until thick, but still soft. Spoon out two tablespoons of the cream and put to one side. Add in the cream cheese, confectioners’ sugar, hot cocoa powder, vanilla extract and all but two tablespoons of the salted caramel sauce to the large bowl. Whisk together until smooth.
- Spoon the chocolate mixture into a serving bowl. Dot on the reserved cream, then swirl it in using a knife. Drizzle on the reserved salted caramel.
- Place the serving bowl in the middle of a large plate, then arrange the cookies, strawberries, marshmallows and raspberries around the bowl. Serve with extra salted caramel.
Place the whipping cream in a large bowl and whisk until thick, but still soft. Spoon out two tablespoons of the cream and put to one side. Add in the cream cheese, confectioners’ sugar, hot cocoa powder, vanilla extract and all but two tablespoons of the salted caramel sauce to the large bowl. Whisk together until smooth.
Spoon the chocolate mixture into a serving bowl. Dot on the reserved cream, then swirl it in using a knife. Drizzle on the reserved salted caramel.
Place the serving bowl in the middle of a large plate, then arrange the cookies, strawberries, marshmallows and raspberries around the bowl. Serve with extra salted caramel.
DROOL.
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