This thick and rich chocolate whipped cream recipe is a quick and easy way to jazz up your traditional whipped cream.
Whipped cream is so easy to make, it's surprising so many people buy it pre-made. And this chocolate whipped cream version doesn't disappoint. It's rich, creamy, and with only 4 ingredients, you can whip up a batch in less than 10 minutes!
Why you'll love it:
- Easy: this recipes uses only 4 ingredients and can be made in less than 10 minutes!
- Delicious: Nothing beats homemade whipped cream, it's creamy, chocolate and so tasty!
- Customizable: you can customize this whipped cream in so many ways! Try adding a bit of cinnamon or a tablespoon of sweet liqueur. The possibilities of flavor combinations are endless.
Ingredients
Heavy Whipping Cream: For the best whipped cream, make sure it is heavy whipping cream, not regular whipping cream. Half and half or milk will not work either. For a dairy-free version use coconut cream or full-fat coconut milk.
Types of Cocoa Powder
There are two common types of cocoa powder found in most grocery stores and both work fine in this recipe.
- Dutch Processed Cocoa Power: Such as Hershey’s Dark, this cocoa powder has been processed to remove the acidity from the powder. This makes the flavor much more mellow, less bitter, and the powder darker.
- Natural Cocoa Powder: Such as Ghirardelli and Hershey’s natural cocoa powder, this is cocoa powder that has not been processed. It is lighter in color and can have a slightly more bitter taste (which can be off-set by a bit more sugar).
How to make
This recipe is so easy! Add whipped cream, sugar, cocoa powder, and optional vanilla to a large bowl. Using hand held or standing mixer with a whisk attachment, whisk until it starts to thicken and soft peaks form. You can also mix by hand with a whisk.
Once it's starts to thicken, mix slowly. It can easily go from creamy to over-mixed. Once it's your desired consistency, it's ready to serve on your favorite dessert!
Tips and tricks
- Make sure your cream is very cold for optimal whipping. Chilling the bowl before mixing helps the whipping process as well.
- Don't over-mix the whipping cream or else it can split and get grainy. If you do overmix, remix in a few more tablespoons of heavy whipping cream to help smooth the consistency.
- If you're looking for a more sturdy whipped cream, you can make stabilized chocolate whipped cream by adding gelatin, as shown in this stabilized whipped cream recipe.
- This recipe can easily be halved or doubled as needed.
Fun Flavor Variations
- Flavored Liquors: Add in 1 tablespoon of Kalua, Bailey's Irish Cream, Frangelico, etc.
- Peanut Butter Chocolate: You can add in 1 tablespoon of powdered peanut butter such as PB2.
- Mocha: Add 1 tablespoon of chilled espresso or 1/2 tsp of espresso powder.
FAQ and Troubleshooting
That means it was overmixed. You can fix it my gently mixing more heavy whipping cream one tablespoon at a time until it gets back to a more creamy consistency.
Yes! You can use the exact method as in this stabilized whipped cream recipe.
Yes, this recipe is freezer friendly. You can freeze it up to a month.
While this recipe can be piped on cupcakes, I do not recommend using in between layers of a cake as it is not sturdy enough to hold. Try whipped ganache instead!
Uses
There are so many uses for this delicious chocolate whipped cream!
- Filling: try is a filling for cream puffs, eclairs, and layered desserts like trifles.
- Topping: It's a perfect topping for cake, pie (it would be so good on this no-bake peanut butter pie!), ice cream, fresh fruit, tartlets, and of course topping drinks like this easy hot chocolate recipe, vanilla milk, or homemade strawberry milk!
Storing
This is best used within one day, but this recipe can be stored in an airtight container in the refrigerator for 1-2 days. If un-stabilized, the piped whipped cream is consumed immediately or up to a few hours after piping on dessert.
Looking for more chocolate recipes? Check these out!
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Chocolate Whipped Cream
INGREDIENTS
- 1 cup heavy whipping cream cold
- 2 tbsp cocoa powder either natural or dutch processed
- 2-3 tbsp powdered sugar more or less to taste
- 1/2 tsp vanilla extract optional
Instructions
- Add whipped cream, sugar, cocoa powder, and optional vanilla to a large bowl.
- Using a whisk attachment on a hand held or standing mixer, whisk until it starts to thicken and soft peaks form.
- At this point mix on low until stiff peaks form or desired consistency is reached. Be careful, it is very easy to go from creamy to split and overmixed.
- Once it's your desired consistency, it's ready to serve on your favorite dessert!
Notes
- Make sure your cream is very cold for optimal whipping. Chilling the bowl before mixing helps the whipping process as well.
- Don't over-mix the whipping cream or else it can split and get grainy. If you do overmix, remix in a few more tablespoons of heavy whipping cream to help smooth the consistency.
- You can make stabilized chocolate whipped cream using the method shown in this stabilized whipped cream recipe.
- This recipe makes about 1 ½ cups whipped cream and can easily be halved or doubled as needed.
- This recipe is best used the day it’s made, but will last 1-2 days in an airtight container in the refrigerator.
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