Chocolate Whipped Cream
This quick whipped cream is divine when paired with vanilla or coffee-flavored ice creams, but it also has the ability to stand on its own as a mousse filling. It's creamy and light, and just right for cake fillings or even as an icing.
INGREDIENTS | YIELD: 1 CUP
- ⅔ cup heavy cream
- ¼ cup chocolate chips, melted and cooled
- 2 tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
Whip the cream to soft peaks.
Add in the melted chocolate by hand, stirring softly.
Add in the confectioner's sugar and vanilla, and whip until well combined. Do not overbeat.
Add to sealed container (or piping bag). Keep refrigerated until needed.
The chocolate in this recipe needs to be melted until smooth, and then cooled. If it is too warm when combined with the cream, it will deflate the airiness of your efforts. If it is too cold, however, you may find that it starts to seize. Don't let this bother you; the flavor is still just as decadent!