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.
I’ll show you how to make easy chocolate whipped cream. The 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.
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.
We’ve used this technique before. Remember when we made Pastry Cream and Creme Anglaise, how we whisked the warm milk into the cool eggs before returning them to the pot to cook?
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.
Watch the recipe video to see how to make Chocolate Whipped Cream:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
How to make Chocolate Whipped Cream:
- Whip the cream with the sugar to soft peaks.
- Whisk some of the cream into the melted chocolate. This is called “liason”. Which means you are bringing the chocolate and cream closer in temperature and texture. By tempering the chocolate you won’t end up with bits of solidified chocolate in your Chocolate Whipped Cream.
- Add the chocolate cream to the whipped cream in the bowl.
- Whip until the chocolate is incorporated and the cream comes to stiff peaks.
- If you’re using the chocolate whipped cream as a cake filling or frosting use the cream as soon as it’s mixed. Once you put it in the refrigerator it will firm up and will be more difficult to spread on a cake.
- Chocolate makes a stabilized whipped cream. The cream will not break down as it sits.
- Bring chocolate whipped cream back to room temperature to soften it before serving.
Chocolate whipped cream can be held at cool room temperature for several hours or refrigerated for 2-3 days.
At least 2-3 days. It will firm up as it chills.
The chocolate in this recipe will thicken the cream. Chocolate Whipped cream will continue to thicken when it is chilled.
Yes. If you use granulated sugar stir the sugar and cream together and let it sit for at least 10 minutes until the sugar melts. Then you can proceed with whipping as instructed.
Yes. A cake filled with chocolate whipped cream can be frozen.
Chocolate Whipped cream makes a great cake filling.
Chocolate Whipped cream is featured in Chocolate Eclairs and the elegant Marjolaine and it’s the perfect filling for Chocolate Genoise.
Otherwise, you can use chocolate whipped cream in all the same ways you use regular whipped cream.
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What happens when melted chocolate is combined with cream?
When melted chocolate is combined with cream, the resulting mixture takes on a different texture. Cream can give the chocolate a gorgeous, smooth texture and a uniform colour. Cream can also be used to retain the flavour and intensity of chocolate. Additionally, it prevents the chocolate from hardening after cooling.
What are the negative effects of dark chocolate?
The main problem with most brands of dark chocolate is that they contain a lot of added sugar. Dark chocolate also has caffeine and theobromine, which can cause problems for people who are sensitive to them. Some people may also experience digestive issues after eating dark chocolate. Additionally, dark chocolate contains oxalates, which can bind to calcium and lead to kidney stones. Finally, some people may be allergic to cocoa or other ingredients in dark chocolate. If you experience any negative effects after eating dark chocolate, stop consuming it and talk to your doctor.
Should you add heavy cream to melted chocolate?
In both cooking and baking, adding heavy cream to melted chocolate has various benefits: Texture and creaminess: The heavy cream’s fat content adds to its smooth, creamy texture, which helps the final product have a velvety smoothness. This is crucial while creating Ganache, a well-liked chocolate concoction in various sweets.
Why does chocolate thicken when melted?
Cocoa Butter Content: The amount of cocoa butter in chocolate affects how thick it becomes when melted. Chocolate’s silky feel is due to cocoa butter, a natural lipid in cocoa beans. The cocoa butter starts to solidify as the melting chocolate cools, which causes the mixture to thicken.