What’s better than whipped cream? Chocolate whipped cream! Use it to fill cake layers or as a topping for ice cream or hot chocolate.
This recipe only has 4 ingredients, so it’s obviously an easy one. You might even wonder why you would need a recipe for whipped cream, anyway.
Although the ingredients are straight forward enough, one thing that might not be so obvious is how to mix the chocolate into the cream without getting lumps of chocolate.
Think about it, you’re mixing melted chocolate into chilled cream. If you simply dump the chocolate right in, there’s a good chance that the chocolate will immediately set up and form lumps of chocolate.
No worries, we’ll use one of the pastry kitchen’s most helpful techniques; we’ll “liason” the chocolate into the cream. “Liason” means to slowly bring together two ingredients that have different textures or temperatures.
By whisking a little of the chilled cream into the melted chocolate we lighten the texture of the chocolate. The lighter chocolate is now closer in texture and temperature to the cream, making it easier to mix the two together to form a nice, smooth cream.
You can use chocolate whipped cream in all the same ways you use regular whipped cream. Once you put it in the refrigerator it will set up, so I recommend piping or spreading the cream as soon as it’s mixed.
Watch the recipe video to see how to make Chocolate Whipped Cream.
- 6 oz (170g) semi-sweet chocolate, chopped
- 2 cup (16 oz, 500 ml) heavy cream
- 1 Tbsp dark rum
- 1/3 cup (2 oz, 50g) powdered sugar
- Melt the chocolate and set aside to cool.
- Whip the cream with the rum and sugar to soft peak. Whisk 1 cup of the cream into the chocolate until it's completely combined Whisk the chocolate back into the cream and whisk until it's completely combined and the cream is at full peak.
- If you're using the cream in a cake or other dessert, pipe or spread the cream as soon as it's mixed. It will firm up as it chills.
- Refrigerate until serving.
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