Chocolate Whipped Cream
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.
Ingredients
- 7 ounces dark chocolate (70% cocoa)
- 4 ounces whole milk
- 21 ounces heavy cream
- 1 3/4 ounces granulated sugar
Instructions
- Finely chop the chocolate, preferably with a chef's knife, and then transfer it to a heatproof bowl.
- 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.
- 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.
Nutrition
Serving: 1portion | Calories: 146kcal | Carbohydrates: 7g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 13mg | Fiber: 1g | Sugar: 4g