Your next dessert is begging for the flavour boost of this CHOCOLATE WHIPPED CREAM.
I’ll never forget the day I first tried this recipe; the easy trick that took it from simple to amazing blew my mind! Spoiler alert: this idea for upgrading whipped cream is going to become your new favourite party trick, or should I say, party treat. Trust us, every person who has tried our CHOCOLATE WHIPPED CREAM fell in love with the rich flavour.
But wait, there’s more! This story about making whipped cream from scratch has an added bonus – we’ll also show you how to make it a mocha-flavoured treat with one simple addition. Either way, we know you’re going to love it.
Let’s get to it! Here’s how to make CHOCOLATE WHIPPED CREAM:
INGREDIENTS
It’s the best list of ingredients, ever. With only four essential ingredients required, we’re thinking everyone can easily memorize this list. Ready? Whipping cream, granulated sugar, cocoa powder and a pinch of kosher salt. Check! But did you notice that fifth ingredient above? Adding instant espresso powder, of instant coffee turns this treat into a mocha whipped cream, if you so desire.
Since we’re mentioning options, if you’d rather use powdered sugar, AKA confectioners sugar, instead of granulated sugar, no problem. Wanna add a teaspoon or two of vanilla extract? Go right ahead. Feel free to boost that chocolate flavour by using a natural cocoa powder or a Dutch processed cocoa powder if you wish. This recipe welcomes those tweaks.
WHAT’S THE BEST CREAM TO USE TO MAKE WHIPPING CREAM?
Drumroll please… the winner is… 35% cream! We recommend you use cream with a high butterfat to make this CHOCOLATE WHIPPED CREAM. Look for 35% cream in the dairy section of your local supermarket or grocer. Usually sold in cartons, you’ll need 1½ cups of cream for this recipe, so pick up at least one pint. For our American readers, you’ll need to purchase heavy cream for this and all other whipped cream recipes. Remember, light cream and half-and-half will not work. Two things about the cream. First, it’s best to use it straight from the refrigerator as the cream needs to be very cold to stay fluffy long after being whipped up. Second, lactose-free whipping cream works, too! Woot!
HOW TO MAKE WHIPPING CREAM
Turning heavy cream into whipped cream requires aeration, and we have a couple of options on how to do that. The first is the old-fashioned way, whipping the cream using a wire whisk, whether it’s made from stainless steel or silicone. Making whipped cream this way requires elbow grease as the emulsification all happens by hand. Another option is to use a hand mixer, perhaps the easiest method since the machine is lightweight. One suggestion that you’ll see in our VIDEO attached to this post is to use the whisk attachment instead of the two beaters. We found this created a lighter whipped cream with a billowy texture. Last option is to make it using a stand mixer. Stand mixers are big, heavy kitchen appliances, but they’re ideal if you need to make a large quantity of CHOCOLATE WHIPPED CREAM. Ultimately, you get to decide.
When using a hand mixer or stand mixer, start by placing the sugar, cocoa and salt into a mixing bowl, then pour in the cream. Stir to dissolve the sugar, cocoa powder, kosher salt and espresso powder (if using). Run on low speed to create soft peaks, then increase to high speed to whip the cream to your desired consistency. We suggest stiff peaks. Remember, never over-whip heavy whipping cream or you’ll end up with something akin to a buttercream frosting. We also suggest keeping whipped cream in the fridge to chill until you’re ready to serve.
HOW TO ENJOY
And now, the moment we’ve all been waiting for, the delicious suggestions on what to dress with our CHOCOLATE WHIPPED CREAM. Add even more chocolate into the mix by using it as the topping to this CHOCOLATE PUDDING PIE or to top off a steaming cup of HOT CHOCOLATE. Of course, it also tastes mighty yummy on pancakes, waffles, crêpes or served with fresh strawberries. Sign me up!
Next, use this exceptionally flavourful whipped cream as one of the components in a layered trifle dessert. Our BLACK FOREST TRIFLE with layers of dark cherry compote, chocolate pudding and chocolate cake is terrifically scrumptious.
Our last idea is the lightbulb moment: keep it simple and use it to enhance virtually any dessert. Add a dollop or two to cupcakes or a simple piece of chocolate cake; it’ll act as a whipped cream frosting. It’s way easier to whip up (get it?) than icing, plus it adds a pleasing bonus flavour that everyone adores. If there’s a birthday coming up, let this take the place of your icing-on-the-cake idea.
This flavourful idea for whipped cream is so fantastic, we suggest you PIN the recipe to a favourite dessert board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious treats you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
There are lots of ways to enjoy this CHOCOLATE WHIPPED CREAM. Find yours!
Until Cottage Season
