|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 cream, so it should be used for desserts you plan to serve within a 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. For the lightest, fluffiest whipped cream, plan to start this at least four hours before serving time or the day before.
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 extra, stir some into your coffee or hot chocolate.
3 ounces bittersweet or semisweet chocolate, chopped
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract, optional
Steps to Make It
Gather the ingredients.
Place the chopped chocolate in a medium bowl.
In a small, heavy saucepan, add the heavy cream and stir in the confectioners' sugar. Place over medium heat and bring to a boil.
Pour the hot cream over the chocolate, stirring until smooth and the chocolate is melted.
Cover and refrigerate for 4 hours, or until thoroughly chilled. For best results, also put the mixing bowl and beaters in the refrigerator a few hours before you plan to beat the cream.
Transfer the chilled cream to a large (preferably chilled) bowl and add the vanilla extract. Using the chilled beaters, beat to spreading or piping consistency. Refrigerate for about 1 hour before using.
Use on your favorite dessert and enjoy.
- Keep the whipped cream in the refrigerator for up to two days.
- Use this whipped cream to top a cake or pie, as a dessert filling, or build a parfait with it.
- Stir it into your coffee or hot chocolate for an extra-rich taste.
- For best results, chill the bowl and the beaters before beating for spreading or piping consistency.