Chocolate Whipped Cream

Brains work in wonderful ways. After being invited to a BBQ on short notice, I had to think up something easy to make. Balsamic berries always fit that bill, but I wanted to make them a little more special. Whipped cream, I thought. And then, the best idea… chocolate whipped cream. Chocolate and balsamic complement each other well, and heavenly thoughts of the concoction forced me to start experimenting immediately.

To make chocolate whipped cream, add 1 pint of heavy whipping cream, 3 tablespoons of powdered sugar, and 1/4 cup of cocoa powder to a bowl. With an electric mixer, whisk the cream until it becomes full, frothy, and just starts to hold soft peaks. It should be voluptuous but not dense. In the process of my experimentation, I over-mixed the cream and it lost its lusciousness (as pictured with the berries above). If you make the same error, don’t worry! It’s an easy fix, just pour 1-2 more tablespoons of cream into the bowl and whisk it by hand until the whipped cream thins back out. By the time David kindly went out and bought me a second pint of cream, we’d already eaten the berries and cream pictured above and were too full to make a second plate to photograph. Imagine it, or better yet, make one for yourself! Keep the whipped cream refrigerated until serving time, and also try not to eat it all before then.

Shopping list:

  • Heavy cream- 1 pint
  • Powdered sugar- 3 tablespoons
  • Cocoa powder- 1/4 cup
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Chocolate Whipped Cream — 2 Comments

  1. In one place you said one quart of whipping cream but then, on the shopping list, you said one pint… I’m thinking pint is correct???

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