Whipped cream is delicious in itself. A perfect accent to shortcakes, pies and ice cream. Chocolate whipped cream takes a bit more work and planning, but it's a wonderful alternative to just regular whipped cream. It's tempting to eat it alone with its mousse-like texture. Use it as a filling or frosting for cakes, a topping for ice cream sundaes, or an accompaniment to a bowl of berries.
Chocolate whipped cream recipe
1 cup of heavy cream
Scant 1/4 cup of finely chopped bittersweet chocolate
2 tablespoon of granulated sugar
1/2 teaspoon vanilla
- Heat the cream in a small saucepan until right before boiling. ( The cream along the sides of the pan will bubble.)
- Remove from heat, and pour in chocolate. Let it sit for about 5 minutes.
- With a whisk, stir the mixture until smooth.
- Pour into a bowl and let cool, whisking occasionally.
- Put the bowl in the refrigerator to cool completely. Continue to whisk occasionally. This will prevent a skin from forming on the surface and to help the mixture cool faster. It should look like melted chocolate ice cream. If the cream has formed a skin or is grainy, you can always strain before whipping.
- Place the cream in a mixing bowl. Whip the cream with a mixer, adding the sugar. The chocolate cream will whip faster than regular whipped cream so keep an eye on it or it will over whipped. You can also mix by hand with a whisk.
- Store covered in the refrigerator.