Chocolate whipped cream: the quick and easy recipe
The chocolate whipped cream it’s the even tastier version of the classic whipped cream made with whipped cream, icing sugar and vanilla. Perfect to garnish cakes, sponge cakes and cookies, or to use as an icing to decorate cupcakes, it can also be served as an irresistible dessert spoonperhaps topped with fresh berries and chopped dried fruit.
It’s a preparation very simple and quick: once the dark chocolate has been chopped, it is melted in a bain-marie with the milk; Leave to cool then incorporate the now cold cream into the whipped cream with the icing sugar. For avoid dismantling the compound, it is important to incorporate the melted chocolate little by little, mixing gently and with movements from bottom to top.
To get one foamy cream and full-bodied, let the melted chocolate cool completely in a bain-marie before adding it to the whipped cream. The version we offer is dark chocolate, but you can also make it with White chocolate oh with milk.
Find out how to make whipped cream by following the step-by-step procedure and advice.
How to prepare chocolate whipped cream
Step 1
Step 1
To prepare the chocolate whipped cream, chop the dark chocolate with a knife on a cutting board 1.
To prepare the chocolate whipped cream, chop the dark chocolate with a knife on a cutting board 1.
2nd step
2nd step
Put the chocolate in a container and place it on a saucepan with water 2.
Put the chocolate in a container and place it on a saucepan with water 2.
Step 3
Pour the milk 3.
Step 4
Step 4
Put on the fire and melt the chocolate in a bain-marie, stirring constantly with a spatula 4. Turn off and let cool.
Put on the fire and melt the chocolate in a bain-marie, stirring constantly with a spatula 4. Turn off and let cool.
Step 5
Step 5
In a separate bowl, pour the fresh cream and half of the powdered sugar 5.
In a separate bowl, pour the fresh cream and half of the powdered sugar 5.
Step 6
Step 6
Start working the cream with an electric whisk 6gradually adding the remaining sugar.
Start working the cream with an electric whisk 6gradually adding the remaining sugar.
Step 7
Step 7
Gradually add the melted chocolate to the cream seven.
Gradually add the melted chocolate to the cream seven.
Step 8
Step 8
Gently mix with a spatula with up and down movements so as not to disassemble the mixture 8.
Gently mix with a spatula with up and down movements so as not to disassemble the mixture 8.
Step 9
Step 9
Once ready, transfer the chocolate whipped cream to the refrigerator for at least two hours 9.
Once ready, transfer the chocolate whipped cream to the refrigerator for at least two hours 9.
Step 10
Step 10
When it’s ready, you can collect it in a pocket bag and use it to top cookies ten.
When it’s ready, you can collect it in a pocket bag and use it to top cookies ten.
Step 11
Step 11
You can also transfer it to individual bowls and enjoy it as a mouth-watering spoon dessert. 11.
You can also transfer it to individual bowls and enjoy it as a mouth-watering spoon dessert. 11.
Tips
If you prefer, instead of dark chocolate, you can use the Cocoa powder without sugaradding about 3 tablespoons to the mixture.
For an even more delicious result, you can try making one whipped cream with nutellaby replacing the dose of dark chocolate with 150 g of cocoa and hazelnut spreadable cream.
storage
Chocolate whipped cream keeps as long as possible 2 days in the refrigerator, closed in a special airtight container.
