This chocolate whipped cream is surprisingly easy, and it makes a rich and extra-special topping for a dessert or cupcakes. It isn't a stabilized whipped, so it should be used for desserts you plan to serve the same day. Once the chocolate and cream mixture is thoroughly chilled, it whips up in just a minute or two.
The chocolate is melted in the cream, then the mixture is refrigerated for several hours before whipping, so plan to start this at least 4 hours before serving time or the day before. It has to be thoroughly chilled for the lightest, fluffiest whipped cream.
Use this chocolate whipped cream to top a cake or pie or use it as a dessert filling. Build a parfait dessert with chocolate whipped cream and chocolate cookie crumb layers along with sliced ripe or maraschino cherries. If you have any extra, stir some into your coffee or hot chocolate.
You might also like this chocolate whipped cream recipe made with cocoa.
- 3 ounces chocolate (bittersweet or semisweet, chopped)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Optional: 1/2 teaspoon vanilla
Put the chopped chocolate into a medium bowl.
Pour cream into a small heavy saucepan; stir in sugar. Place over medium heat and bring to a boil. Pour the hot cream over chocolate; stir until smooth and chocolate is melted. Cover and refrigerate for 4 hours, or until thoroughly chilled.
For best results, put the mixing bowl and beaters in the refrigerator a few hours before you plan to beat the cream.
Transfer to a large bowl. Beat to spreading or piping consistency. Refrigerate for about 1 hour before using.
Keep the whipped cream in refrigerator for up to 2 days.
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