Chocolate Whipped Cream Recipe
Homemade whipped cream with cocoa powder
Servings 3 cups
Ingredients
- 2 Cups Heavy whipped cream, very cold (480ml)
- 1/2 Cup Granulated sugar (100g)
- 1/2 Cup Cocoa powder (45g)
- 1 teaspoon Vanilla extract
- 1 teaspoon Espresso or instant coffee
Instructions
- Dissolve the coffee with the vanilla extract.
- Place all of the ingredients in a large bowl, or a bowl of a standing mixer and whip on low gradualy increasing to high.
- Whip until the cream has reached stiff peak and it holds it shape.
- Use immideately or refrigerate for up to four days.
Notes
- Use any cocoa powder or a combination.
- Place the bowl and whisk in the freezer for 30 minutes before whipping.
- You can use light brown sugar instead of granulated but, not powdered sugar.
- Raw cocoa is very bitter, so consider increasing or decreasing the sugar amount by 10%.
- Do not over-mix, or the cream will deflate, and you will end up with a runny chocolate cream.
- Place the whipped cream in the refrigerator to thicken as set before using it.