Ingredients for Chocolate Whipped Cream I
- 2 cups heavy cream
- Bittersweet Chocolate
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How to Make Chocolate Whipped Cream I
- Ensure all equipment is thoroughly cleaned and completely dry.
- Gently heat 2 cups of heavy cream in a saucepan over medium heat until small bubbles begin to form around the edges (do not boil).
- Remove from heat and pour the warm cream over 4 ounces of finely chopped high-quality dark chocolate.
- Let the mixture sit for 5 minutes to allow the chocolate to melt completely.
- Gently whisk until the chocolate is fully incorporated and the mixture is smooth and glossy.
- Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cream to chill completely.
- Once chilled, using a stand mixer fitted with a whisk attachment (or a hand mixer), beat the chocolate cream on medium speed until soft peaks form. Be careful not to overwhip.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
68g
Carbs
0g
