Description
This rich chocolate whipped cream is perfect for topping desserts.
Ingredients
Scale
- 1½ tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold heavy cream
- 1 cup cold heavy cream
- ¼ cup powdered sugar (If the powdered sugar is lumpy, be sure to sift it first)
- ¼ cup unsweetened cocoa powder (If the cocoa powder is a bit lumpy, then you will need to sift it first)
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
Instructions
- Chill a large glass or metal mixing bowl and whisk attachment in the refrigerator for 30 minutes or the freezer for 10 minutes.
- Add 1½ tablespoons of water to a heat-safe bowl and sprinkle the unflavored gelatin on top. Allow the gelatin to bloom for 1-2 minutes.
- Place the bowl over a simmering pan of water and gently stir until the gelatin is fully dissolved. It only takes 10-15 seconds. Stir in 1 tablespoon cold heavy cream. Set it aside.
- Remove your bowl and whisk attachment from the refrigerator or freezer. Add 1 cup cold heavy cream, ¼ cup powdered sugar, ¼ cup unsweetened cocoa powder, and 1 teaspoon vanilla in the cold mixing bowl. Begin whipping the mixture on medium speed until combined.
- Increase the mixer speed to high and continue mixing until it thickens and soft peaks form.
- Lower the mixer speed to medium-low. Slowly drizzle the gelatin mixture into the chocolate whipped cream and mix until completely combined. Increase the mixer speed to high and continue mixing until stiff peaks form. Keep refrigerated until ready to use.
- Chill a large glass or metal mixing bowl and wire whisk attachment in the fridge for 30 minutes or in the freezer for 10 minutes.
- Add the cold heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla to the chilled mixing bowl. Begin whipping the mixture on medium speed until combined.
- Increase the mixer speed to high and continue mixing until the chocolate whipped cream is thickened and stiff peaks form. Keep the chocolate whipped cream refrigerated until ready to use.
Notes
- Ensure all ingredients are cold for best results.
- Prep Time: 10 minutes
- Category: Dessert
- Method: whipping
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Fat: 5 grams
- Saturated Fat: 3 grams
- Carbohydrates: 6 grams
- Protein: 1 gram
- Cholesterol: 20 milligrams