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Chocolate Whipped Cream

May 14, 2012

After I tried making homemade whipped cream for the first time, I thought that nothing could be more cool than being able to make your own whipped cream.  After all, you can dollop whipped cream on to a variety of items, like ice cream, hot chocolate, use it to dip with sliced fruit, etc.  But, then I discovered chocolate whipped cream!  Now, I’m convinced that there isn’t anything better in this world than chocolate whipped cream!

Very similar to making whipped cream, chocolate whipped cream only requires 3 ingredients: heavy whipping cream, unsweetened cocoa powder and powdered sugar.  However, the use of only 3 ingredients is where the similarities end between whipped cream and chocolate whipped cream.

The first step in making chocolate whipped cream starts with combining the heavy whipping cream with the unsweetened cocoa powder.  The recipe calls for 1 tablespoon of unsweetened cocoa powder.  Be careful that the cocoa powder is unsweetened because this will play a part in the flavor of the chocolate whipped cream.  If you use sweetened cocoa powder the whipped cream will turn out entirely too sweet using this recipe.

Unlike with regular whipped cream where we just put the heavy whipping cream and vanilla extract into the stand mixer and blended it together, for chocolate whipped cream, we have to try to combine the unsweetened cocoa powder and heavy whipping cream in advance and let it rest before we can whip it up to make chocolate whipped cream.  So, take your tablespoon of unsweetened powder and dump it into a bowl containing 1 cup of heavy whipping cream.

Now, take a spoon or a fork and try to combine the two ingredients together to make a chocolate milk-like concoction.  You will find this more difficult than you think.  Trying to combine cocoa powder into regular milk is fairly easy; trying to combine unsweetened cocoa powder into heavy whipping cream is not easy.  Because the heavy whipping cream is very dense and full of fat, it doesn’t come together with the cocoa powder.  The cocoa powder tends to rest on top of the heavy whipping cream and seemingly repels the fat of the whipping cream.  It’s almost like trying to combine oil and water.  Just keep at it until eventually they start to come together and you have a light chocolate-colored mixture.  Once combined, cover the bowl with some plastic wrap and stick the bowl into the refrigerator in order to allow some time for the cocoa powder and whipping cream mixture to set.  Also, this allows the whipping cream to get cold again, which will help in the whipping process.

During the hour you are waiting, it would be a good idea to put the mixing bowl you will be using into the refrigerator as well.  Heavy whipping cream whips up better when it is at the coldest possible temperature.  Maintaining the cold temperature through the whipping process is a key step, and having the mixing bowl be cold as well as the whipping cream be cold ensures that everything remains cold through the process and the whipping cream whips up to double its original volume.  After the hour is up, pour the chocolate whipping cream into the bowl of a stand mixer.

Start your stand mixer going on medium speed in order to begin whipping air into the chocolate whipping cream.  This is where the magic happens.  As the wire whisk beats the whipping cream, more and more air is added to the mixture and the whipped cream starts to come together.

You will be able to see when soft peaks start to form in the whipping cream.  The chocolate whipping cream will be thicker, full of volume and less liquid.  At this point, you will want to stop the mixer.  Again, the key is not to over mix the whipping cream.

Now it’s time for the final ingredient, 2 tablespoons of powdered sugar.  As with regular whipped cream, the powdered sugar is added at the end so that it doesn’t make the whipping cream too heavy, therefore not allowing the whipping cream to fill with air and double in volume.  The two tablespoons of powdered sugar go right into the mixing bowl.  Turn the mixer back on at medium speed just until all the powdered sugar has mixed in completely with the chocolate whipped cream.

When everything has come together, you’re done.  chocolate whipped cream, made from scratch.  The chocolate whipped cream should be light and fluffy with just enough sweetness from the powdered sugar and a subtle undertone of chocolate flavor from the cocoa powder.  Use the chocolate whipped cream on anything you’d use regular whipped cream for.  For me, the chocolate whipped cream went especially well served alongside sliced strawberries and bananas.  Chocolate and strawberries, is there a better combination out there?

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5 Comments leave one →
  1. May 16, 2012 11:48 pm

    This chocolate whipped cream will be perfect for the chocolate cake that I am baking today, Alisa. Thanks for this recipe. 😉

  2. Susan permalink
    January 27, 2015 5:40 pm

    We went out to eat the other night and enjoyed, REALLY enjoyed a lemon pound cake warmed and “just-so” crispy on a griddle, topped with vanilla icing and spicy chocolate whipped cream! I can’t wait!! Thank you so much for sharing your recipe! I cannot WAIT to try it! 😀

  3. Susan permalink
    January 27, 2015 5:41 pm

    *vanilla ICED cream. Sorry!

  4. Susan permalink
    January 27, 2015 5:42 pm

    Thanks Moderator. On second thought, please do not put my last name….Thank you.

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