Ramstadt Breda Dark Cocoa 8 oz (To make chocolate whipped cream)

The chocolate is better than grocery store ice cream. European cocoa is better--with more cocoa butter.

And there are two easy ways to build it. It's like vanilla whipped cream, but way better.

See the reviews for this cocoa. 

Use chocolate whipped cream in place of vanilla whipped cream on desserts, on shakes and sundaes, on brownies, and as a dip for cookies. Make it a dark chocolate or milk chocolate. Your choice. 

How to Make Chocolate Whipped Cream

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

It's made with really good cocoa. You can make it with Ramstadt Breda Medium Dark Cocoa if you want milk chocolate. Or you can load it with as much chocolate as you like.

This stuff is fabulous! Vanilla whipped cream is good. Chocolate whipped cream is fabulous. It's easy to make. You can make it with cocoa or with melted chocolate. They’re both good.

Use the best heavy whipping cream you can find. We use Darigold 40% Heavy Whipping Cream that we buy 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 this cocoa 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 recipes? No. All cocoa is bitter without sugar. If you liked the recipe before, it will be better with better cocoa.
• 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 stove.
• 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!

"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