Chocolate whipped cream is a genius recipe. Nothing more than dark chocolate, heavy cream, milk, and sugar. What results is a lot like chocolate mousse and can be used as frosting or savored by the spoonful.
We never quite understood the fullness of the nursery rhyme line, “And the dish ran away with the spoon” until trying this chocolate whipped cream. We just didn’t understand what could possibly possess an inanimate object to flee. And then a single spoonful of this satiny chocolate whipped cream which is actually quite a lot like chocolate mousse or frosting made us comprehend why a dish full of this ridiculously chocolatey goodness would want to run off with the spoon all to itself. So while you can slather this recipe on cakes, spread it over brownies, or dollop it alongside berries, you may just find yourself savoring it by the spoonful…providing it doesn’t run off. Originally published February 13, 2015.–Vincent Lemains, Julien Christophe and Noëlle Hoeppe
Chocolate Whipped Cream Recipe
- Quick Glance
- 25 M
- 1 D
- Makes lots
- 7 ounces (200 grams) dark chocolate (70% cocoa)
- 4 ounces (120 grams) whole milk
- 21 ounces (600 grams) heavy cream
- 1 3/4 ounces (50 grams) granulated sugar
- 1. Finely chop the chocolate, preferably with a chef’s knife, and then transfer it to a heatproof bowl.
- 2. Combine the milk, cream, and sugar in a saucepan and bring everything to a gentle boil. Pour the hot liquid, about 1/3 at a time, over the chopped chocolate, stirring with a wooden spoon or a spatula after each addition, to obtain a smooth mixture. Mix briefly with an immersion blender or a whisk until the chocolate is completely melted. Cover the mixture with plastic wrap pressed directly against the surface of the cream. Refrigerate for 24 hours.
- 3. The next day, use a stand mixer fit with the whisk attachment or a handheld electric mixer or blender to beat the cream. You will notice that the first few turns of the whisk will liquify the chocolate whipped cream mixture. Don’t be alarmed—this is normal. As you continue to whip the cream, it will begin to take on a lighter, thicker texture much like chocolate mousse. Slather the chocolate whipped cream on cake, spread it atop brownies, dollop it alongside berries, or simply grab a spoon and have at it.