Use this chocolate whipped cream recipe to decorate desserts or serve alongside a scoop of vanilla ice cream.–Vincent Lemains, Julien Christophe and Noëlle Hoeppe
LC And The Dish Ran Away With The Spoon Note
We’ve never quite understood the fullness of the nursery rhyme line, “And the dish ran away with the spoon.” Why? What could possibly possess inanimate objects to flee? One spoonful of this luscious chocolate whipped cream recipe, which actually turns out something that’s quite a lot like chocolate mousse or a satiny frosting, and we could completely understand 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.
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. Use a chef’s knife to finely chop the chocolate, then transfer it to a heatproof bowl.
- 2. Combine the milk, cream, and sugar in a saucepan and bring to a 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 homogenous mixture. Mix briefly with an immersion blender or a whisk until the chocolate is completely melted.
- 3. Cover the mixture with plastic wrap pressed directly against the surface of the cream. Refrigerate for 24 hours.
- 4. 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.
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