How to Make Chocolate Whipped Cream

This stuff is fabulous! Vanilla whipped cream is good. In the right applications, chocolate is better.

One day in the test kitchen, we had a load of chocolate whipped cream left over.  I dropped some off at the neighbor's on the way home.  They didn't just top off a dessert with it; it was the dessert.

"That's about the best thing we've ever tasted," they said.

Of course, you need really good cocoa to make really good chocolate whipped cream.

Top your desserts with chocolate whipped cream, not vanilla. You can make it with or without cream cheese. You can make it with cocoa or with melted chocolate. They’re all good.

On a Saturday, we made milk chocolate whipped cream. We also made it with Ramstadt Breda Medium Dark Cocoa because it has a softer tone to it.

Use the best heavy whipping cream you can find. We used Darigold 40% Heavy Whipping Cream that we bought from Sam’s Club. It whips faster and is more stable than lighter creams.

Chocolate Whipped Cream with Cream Cheese

Ingredients

• 2 ounces cream cheese softened
• 1/2 cup sugar
• 1/2 teaspoon Madagascar vanilla
• 2 cups heavy whipping cream
• 3 tablespoons Ramstadt Breda Rich Dark Cocoa

Directions

• Whip the cream cheese and sugar together until blended. Add the rest of the ingredients and whip until stiff peaks form.

Chocolate Whipped Cream with Meringue Powder

Ingredients

• 3 tablespoons meringue powder
• 1/2 cup sugar
• 1/2 teaspoon Madagascar vanilla
• 2 cups heavy whipping cream
• 3 tablespoons Ramstadt Breda Rich Dark Cocoa

Directions

• Whisk the sugar, dark cocoa, and meringue powder together. Set it aside. Whip the cream until soft peaks form. Add the dry mixture a little at a time. Add the vanilla. Beat until stiff peaks form.

You may also be interested in "Why Homemade Hot Chocolate Tastes Better".