Ingredients:

  • 8 oz Full fat cream cheese, softened
  • 0.5 cup Unsalted butter, softened
  • 2 cups Powdered sugar, sifted
  • 0.5 cup Dutch process cocoa powder
  • 1 tsp Pure vanilla extract
  • 2 tbsp Heavy cream
  • 0.125 tsp Fine sea salt
  • 0.25 cup Mini semi sweet chocolate chips
  • 1 tbsp Red and pink heart shaped sprinkles

Instructions:

  1. Place the 8 oz softened cream cheese and 0.5 cup softened unsalted butter in a large bowl. Beat on medium high speed for 3 minutes until the mixture is pale and visibly fluffy. Note: This creates the air pockets needed for a mousse texture.
  2. Slowly add the 2 cups sifted powdered sugar and 0.5 cup Dutch process cocoa powder. Turn the mixer to the lowest setting first. Note: This prevents a sugar cloud from covering your kitchen.
  3. Pour in the 1 tsp pure vanilla extract and 0.125 tsp fine sea salt. Continue mixing on medium speed until the color is uniform and deep brown.
  4. Add the 2 tbsp heavy cream one tablespoon at a time. Beat for another 60 seconds until the dip looks glossy and forms soft peaks.
  5. Stop the mixer and use a spatula to fold in the 0.25 cup mini semi sweet chocolate chips. Do this gently so you don't deflate the air you just worked in.
  6. Transfer the mixture to a shallow serving bowl. Check for a sweet, chocolatey aroma with a hint of vanilla tang.
  7. Top with the 1 tbsp red and pink heart shaped sprinkles. The contrast of the bright hearts against the dark chocolate is stunning.
  8. Let the dip sit at room temperature for 15 minutes before serving if it has been chilled. It should feel soft enough to scoop easily with a wafer.