Chocolate Whipped Cream Recipe
User Reviews
5
Chocolate Whipped Cream Recipe
Description
The Chocolate Whipped Cream Recipe uses heavy whipping cream sweetened with sugar and flavored with vanilla extract and cocoa powder. The addition of unflavored gelatin dissolved in water stabilizes the whipped cream, allowing it to maintain stiff peaks and hold its shape longer than regular whipped cream. The whipping process includes gradually adding the gelatin mixture to fully incorporate and firm the cream.
Whipping the cream to stiff peaks creates a luscious, airy texture that offers a subtle chocolate taste with a smooth mouthfeel. This whipped cream can be used as a topping for fresh berries or desserts, providing light chocolate richness without overwhelming sweetness.
Making the cream ahead of time up to a day before serving is practical, and it can be stored covered in the refrigerator for up to three days. Starting the mixer slowly helps prevent splattering, and chilling the cream before whipping improves volume. The recipe notes also mention that it can be whipped by hand or with a handheld electric mixer depending on equipment availability.
Ingredients
- 2 cups heavy whipping cream
- ½ cup sugar
- 2 teaspoons vanilla extract
- ¼ cup cocoa powder
- 1 ½ tablespoons water cold
- 1 teaspoon gelatin unflavored
Instructions
- Heat up 1 1/2 tablespoons of water with 1 teaspoon of gelatin in a microwave-safe bowl and sit until bloomed or thick.
- Heat in the microwave for 30 seconds or until the mixture has combined and is smooth. Set aside to cool slightly.
- Add the cold cream to a clean stand mixing bowl fixed with the whisk attachment.
- Pour in the sugar.
- Add in the vanilla extract.
- Next, sprinkle in the cocoa powder.
- Whip on medium to high speed for about 2
- Slowly add in your gelatin mixture until combined, and finish mixing until stiff peaks are formed, which takes an additional 2 to 3 minutes.
Notes
- You can prepare this whipped cream up to one day ahead to save time when serving.
- If stabilizing with gelatin, it can be stored refrigerated for up to three days while maintaining texture.
- Begin whipping on low speed to prevent the cream from splattering out of the bowl.
- Chilling the cream in the freezer for 10-15 minutes before whipping helps achieve better volume.
- Use a whisk or handheld mixer if a stand mixer is not available.
- Serve alongside fresh berries as an uncomplicated dessert topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 67mg | 22% |
| Sodium | 19mg | 1% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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