The chocolate whipped cream is an easy recipe, extremely rich to use as a topping, filling, dip and even glaze for desserts or cupcakes. Since it is so soft and fluffy and not a stabilized whipped cream, use it for desserts you plan to serve within a day. Also, after you have decorated your parfait and have some mixture left, you can stir some into your coffee or hot chocolate. How delicious does that sound?
Now, to get into the matter, to prepare this recipe, you will need four essential ingredients:
What utensils do you need
Tip: Keep the whipped cream in the refrigerator for up to 2 days.
We believe you loved the previous step-by-step on preparing chocolate whipped cream, easy-breezy. However, we realized that some might not like to use heavy cream during the preparation of this recipe, for which we bring a good option for you: use cream.
Heavy and whipping cream come from the same ingredient: cream (LOL). The difference lies in that heavy cream has slightly more fat than whipping cream. The first contains around 36% mg fat, while the second is at least 30%. It is up to you whether to use one or another.
We recommend you use heavy cream. This last holds up better against warm milk bases. Whipping cream melts faster.
Read in this blog How to Make Whipped Cream with Cream Cartridges.
Lastly, try the cream after whisking to use immediately; the cream is not long-lasting after whisking. If you do not use the cream, put it in the fridge as soon as possible, and store it there for about three days.