See the reviews for this cocoa. 

Use chocolate whipped cream in place of vanilla on any desserts, on shakes and sundaes, on brownies, and as a dip for cookies. Put a dollop on your hot cocoa or other beverages. Use it like ice cream.

How to Make Chocolate Whipped Cream

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

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.

You can use meringue powder to keep your whipped cream in prime shape longer. It "retards melting".

 

This is a chocolate shake with chocolate whipped cream on top.

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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.

 

 

Questions About This Cocoa

• What makes it so good? Well, it's the cocoa butter, but it's also the processing. In Europe, it's generations of working with cocoa beans.  It's artisan work handed down.  But no matter how good you are, you must have good, rich beans.
• Does it taste different? It tastes different. It even smells different. It has a deep, rich flavor. It's a richer flavor, but it's still smooth.
• Do I need to make any changes in my recipe? No. All cocoa is bitter without sugar. If you liked the recipe before, it will be better with better cocoa.T
• How should I store my cocoa? Seal the bag and store it in a dark, cool cupboard. The ideal temperature is 60 to 70 degrees, not above the store.
• How long will it last? Three years in a sealed bag in a cool cupboard.
• Will it last longer in the refrigerator or freezer?  No, in fact, it may affect the taste.  Just keep it dry and out of the sunlight.

See what others say!

"Everything always tastes so much better." Pamela Belanger

"The best cocoa I have ever used." Elizabeth Houghton

"Makes everything more chocolatey." Wendee Benson

"It's always awesome." Patricia Tate 

"We order lots to keep on hand." Peggy Stallings

"It is so good that lesser quality just doesn't taste right." Bruce W. Boedecker

"I am a German chocolate junkie. This gives a very authentic European flavor." Joe D.

"Gorgeous, rich cocoa elevates all chocolate desserts." Sandi Edelson

"It's the only cocoa I use . . . worth every penny." Jennifer Mattes

"Words cannot express how much I LOVE this cocoa." Michele Barnes 

"I am very impressed with its richness and color but mostly its taste. It's fantastic." Nisa

"Yeah, it makes a difference. Thanks for introducing us to this." Bonnie

"I haven't tasted one better. I will never buy anything else." Eva