Beat the cream cheese and butter together until smooth with no lumps, about 2 minutes.

Sift in the cocoa powder and powdered sugar; beat until the mixture is a deep, even brown with no pale streaks.

Add the vanilla and salt; mix until combined.

Add the heavy cream one tablespoon at a time, beating after each addition, until the dip falls off the spoon in a slow ribbon rather than a stiff lump.

Fold in the mini chocolate chips by hand.

Cover and chill for 20 minutes so it firms up enough to hold a strawberry without sliding off.

Scoop into a serving bowl and serve right away with strawberries and pretzel sticks.