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Chocolate Whipped Cream

Chocolate whipped cream piped in a glass
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Chocolate whipped cream frosting is made with only 2 ingredients: chocolate and heavy cream. It is perfect on its own, or for garnishing your favorite desserts, from cream puffs to eclairs and cakes. 

Ingredients

Scale
  • 3.5 oz. (100 g) chocolate (dark, milk, or white)
  • 1/2 cup + 2 tablespoons (150 g) cold heavy cream, 30% fat

Instructions

  1. Chop chocolate into small pieces with a knife and place in a mixing bowl.

  2. Bring 2/3 heavy cream in a thick-bottomed saucepan to a boil. Pour it over the chocolate and mix with a hand whisk until the preparation is smooth. Add the remaining cream and mix again. Cover the preparation with plastic wrap in contact and refrigerate for at least 4 hours, better overnight.

  3. Transfer the chocolate mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture until stiff peaks like whipped cream. 

Notes

  1. Read on how to make whipped cream properly and prevent it from graining and turning into butter.
  2. Refrigerate the chocolate and cream mixture for at least 4 hours if you are in a hurry.
  3. Chill the stand mixer bowl in the freezer for 10 minutes before whipping the cream.
  4. If desired, use an eclectic mixer or a hand whisk to whip up the cream. 
  5. Nutritional information is provided for dark chocolate 70%. It may differ for white and milk chocolate, also dark chocolate with different cacao content.

Nutrition

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