Chocolate Whipped Cream is a thick, creamy dessert and drink topping that tastes like chocolate ice cream. This flavored whipped cream only takes 4 ingredients and 5 minutes to prepare.
Homemade whipped cream is a hundred times better than the store bought stuff. When you add flavors to homemade whipped cream, that’s even better.
We’ve been playing around with flavored whipped cream for several years now. So far, we’ve had success with several, so we thought we’d try chocolate whipped cream.
How to make chocolate whipped cream:
- This recipe can be made in a large mixing bowl with a hand mixer or a stand mixer. The important thing is to use a whisk attachment to whip the heavy whipping cream. Make sure the heavy whipping cream is cold and right out of the refrigerator. The bowl can also be chilled, but it’s not necessary as long as it isn’t hot.
- Pour the cold cream into the mixing bowl. Grab a mesh sieve or sifter, and add the powdered sugar and cocoa powder. Sift them into the heavy whipping cream, then add the vanilla and espresso powder if using.
- Use the mixer with the whisk attachment to mix the ingredients on low speed until well combined. Slowly adjust the speed to medium, and continue to mix for several minutes.
- The mixture will begin to thicken as more air is whipped into the liquid. The consistency will resemble chocolate milk at first, then it will switch to a thick, melted ice cream-like mixture.
- After 4 to 5 minutes, the whipped cream will form soft peaks and appear soft and fluffy. Continue to mix until the peaks stiffen a little more and stand up on their own without falling over.
- Stop, and transfer the chocolate whipped cream to a sealable container. Place it in the refrigerator until ready to use or enjoy the chocolate whipped cream immediately.
Is homemade whipped cream and Cool Whip the same thing?
According to the Cool Whip packaging, the main ingredients are water, corn syrup, high fructose corn syrup, hydrogenated vegetable oil, plus several others. Therefore, homemade whipped cream and Cool Whip are not the same.
What happens if the whipped cream is over whipped?
(In photo #4 above, the whipped cream is close to being overwhipped but not quite. It’s whipped enough to hold it’s shape without being grainy, lumpy, or separating.)
Do you have to use espresso powder?
- 1 ½ Cups Heavy Whipping Cream
- ⅓ Cup Powdered Sugar
- 3 Tablespoons Cocoa Powder
- 1 Teaspoon Vanilla
- ¼ Teaspoon Espresso Powder optional
- Pour the heavy cream into a large mixing bowl, or bowl of a stand mixer. Sift in the powdered sugar and cocoa powder, then add the vanilla extract and espresso powder if using.
- Use a whisk attachment on low speed to combine the ingredients, then adjust the speed to low-medium. Continue to mix for 3 to 5 minutes or until stiff peaks form.
- Refrigerate the chocolate whipped cream until ready to serve.