Name: Chocolate Whipped Cream Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 1/2 cups heavy cream (chilled); 4 tablespoons granulated sugar (or powdered sugar); 3 tablespoons unsweetened Dutch cocoa powder; 1/4 teaspoon vanilla extract (optional); Pinch of salt

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Introduction

Chocolate whipped cream is a rich, creamy topping that combines the lightness of whipped cream with the deep flavor of cocoa. It’s perfect for enhancing desserts like cakes, pies, or fresh fruit. Ready in just 10 minutes, it’s an easy way to add a touch of indulgence to any dish.

A clear glass dessert cup filled with a layered swirl of light brown chocolate mousse, with the bottom layer tightly packed and the top layer piped in bigger, soft ruffles. Small white and brown sprinkles are scattered on the top chocolate mousse, adding texture. The cup is placed on a white marbled surface, with bright red whole and halved strawberries next to it, and a white utensil with black drawings lies nearby. The background is softly blurred with warm golden tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cup heavy cream (chilled)
4 tablespoons granulated sugar (or powdered sugar)
3 tablespoons unsweetened Dutch cocoa powder
1/4 teaspoon vanilla extract (optional)
Pinch of salt

Instructions

Step 1: Place a large glass or metal mixing bowl and the mixer beater blades in the freezer for 5 to 10 minutes to chill.
Step 2: Pour the cold heavy cream into the chilled bowl. Add sugar, cocoa powder, vanilla extract (if using), and a pinch of salt.
Step 3: Start whipping the mixture on medium-low speed until it thickens slightly, about 1 minute.
Step 4: Increase the mixer speed to high and whip until stiff peaks form and the cream holds its shape, about an additional 1 minute.
Step 5: Use immediately as a topping, or store in an airtight container in the refrigerator until ready to serve.

Tips & Variations

For a smoother texture, sift the cocoa powder before adding it to avoid lumps.
Try substituting the granulated sugar with powdered sugar for a finer sweetness.
Add a splash of coffee or espresso to intensify the chocolate flavor.
Use a chilled mixing setup to help the cream whip faster and achieve better volume.

Storage

Store chocolate whipped cream in an airtight container in the refrigerator for up to 2 days. Before serving, gently re-whip if it has softened. Avoid freezing as it can affect the texture.

How to Serve

A glass cup filled with rich, dark brown chocolate mousse piped in thick, soft swirls that rise above the rim, with a smooth and creamy texture visible on each fold. Small white and dark chocolate sprinkles dot the top layer, adding a subtle contrast. In the background, bright red strawberries with green tops add a fresh pop of color against a white marbled texture. The mousse looks light and airy, with several layers of the swirled chocolate cream tightly packed in the clear glass cup, showing the depth of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed cocoa?

Yes, you can use regular cocoa powder, but keep in mind it has a more acidic and sharper flavor compared to Dutch processed cocoa, which is smoother and milder.

How do I know when the whipped cream is ready?

Look for stiff peaks that hold their shape when you lift the beaters. The cream should be thick and glossy without any liquid at the bottom of the bowl.