Chocolate Whipped Cream

Chocolate Whipped Cream recipe

The Spruce Eats / Ana Zelic

Prep: 5 mins
Cook: 2 mins
Refrigerate: 5 hrs
Total: 5 hrs 7 mins
Servings: 12 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
106 Calories
9g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 106
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 29%
Cholesterol 22mg 7%
Sodium 6mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 1%
Calcium 15mg 1%
Iron 0mg 1%
Potassium 45mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


Steps to Make It

  1. Gather the ingredients.

    Ingredients for chocolate whipped cream recipe gathered

    The Spruce Eats / Ana Zelic

  2. Place the chopped chocolate in a medium bowl.

    Chocolate in a white bowl

    The Spruce Eats / Ana Zelic

  3. In a small, heavy saucepan, add the heavy cream and stir in the confectioners' sugar. Place over medium heat and bring to a boil.

    Heavy cream and confectioners' sugar in a pan

    The Spruce Eats / Ana Zelic

  4. Pour the hot cream over the chocolate, stirring until smooth and the chocolate is melted.

    Hot cream and chocolate mixture in a bowl

    The Spruce Eats / Ana Zelic

  5. 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.

    Chilled chocolate and cream mixture

    The Spruce Eats / Ana Zelic

  6. 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.

    Beat the mixture to form chocolate whipped cream

    The Spruce Eats / Ana Zelic

  7. 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.