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Chocolate Whipped Cream
Can I make a confession?
I like cool whip.
I know.. I’m a dessert blogger. I should probably like homemade whipped cream more than cool whip. But cool whip is easy.
However, everything changed when I tried homemade CHOCOLATE whipped cream.
Of course everything is better with chocolate. So now I am addicted to chocolate whipped cream. I eat it with a spoon and it’s SUPER good with chocolate pudding.
You can use it to top a pie, in hot cocoa, use it to ice cupcakes or a cake, or use it as the filling in cookies sandwiches.
Chocolate whipped cream is a staple recipe that every home baker should know how to make.
But, don’t worry.. the first time I went to make regular whipped cream I had to google a recipe. So we’re all on the same page – clueless and hungry :) Haha.
I wanted to make this chocolate whipped cream recipe SUPER easy. Don’t be afraid – you can make this!
3 ingredient chocolate whipped cream
You’ll need 3 ingredients – heavy cream, cocoa powder and powdered sugar.
How to make chocolate whipped cream
First step: chill a metal mixing bowl and beaters in freezer for 15 minutes
You’re wondering if this step is necessary. I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.
Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).
Tips for making chocolate whipped cream with cocoa powder
Overall, I do recommend chilling these items ahead of time, but if you completely forget, putting them in the freezer for at least 5 minutes is better than nothing.
How to make stabilized chocolate whipped cream without gelatin
Second step: put all 3 ingredients in the chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds its shape. Chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable). And because you start with a chilled bowl, you don’t need to use gelatin.
- 2 cups heavy cream
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
- Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.