Chocolate Whip Cream is terrific to add to desserts, fill cream puffs, and so many other innovative uses. It's easy to make and delicious. You can use it as an icing or filling (tarts, pies, etc). You can use it with just about anything you would use regular whipped cream for, including Strawberry Short Cake!
The first recipe for Milk Chocolate Whipped Cream is from Martha Stewart. Martha uses chocolate whipped cream for the filling of chocolate sandwich cookies. Fabulous! I love these Chocolate Sandwich Cookies with Chocolate Whipped Cream, and you can use any chocolate cookie recipe!
The second Chocolate Whipped Cream Recipe uses a lot more chocolate, and it's dark chocolate. Which you choose depends on what you like and what you need!
The third chocolate is from the Queen of Chocolate, Alice Medrich. It's for White Chocolate Whipped Cream. Of course, she has great recipes for Dark and Milk chocolate, so check out her recipes online and in her many chocolate cookbooks.
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|Photo: Martha Stewart|
1. CHOCOLATE WHIPPED CREAM (from Martha Stewart)
4 ounces milk chocolate, coarsely chopped
2 cups heavy cream
3 Tbsp sugar
1. Place chocolate in medium bowl; set aside.
2. Heat sugar and 1 cup cream in small saucepan over medium heat. Cook until sugar has dissolved.
3. Pour cream mixture over chocolate; stir until chocolate has melted. Let cool.
4. Transfer chocolate mixture to electric mixer fitted with whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy.
How easy is that?
2. DARK CHOCOLATE WHIPPED CREAM (from Sherry Yard)
I really love this recipe from Sherry Yard for Chocolate Whipped Cream. It's definitely more of a rich whipped ganache, but then isn't that what it's all about? Sherry Yard was the executive pastry chef at Wolfgang Puck's Spago in Beverly Hills and shared this recipe on Cookin' with Good Morning America (December 25, 2003). It's also in in her book Secrets of Baking: Simple Techniques for Sophisticated Desserts.
8 ounces bittersweet chocolate
2 cups heavy cream
1 Tbsp sugar
1. Using serrated knife, finely chop the chocolate into 1/4 inch pieces and place in medium heatproof bowl.
2. Bring cream and sugar to boil in small saucepan over medium heat. Immediately pour hot cream over chopped chocolate. Tap bowl on counter to settle chocolate into cream, then let sit for 1 minute.
Using rubber spatula, slowly stir in circular motion, starting from center of bowl and working out to sides. Stir until all chocolate is melted, about 2 minutes.
3. Pour ganache into medium container, cover, and refrigerate for 4 hours or overnight. It should be consistency of peanut butter.
4. Once ganache has chilled, transfer to large bowl. Using balloon whisk, whip ganache by hand until it just reaches soft peaks, about 2 minutes. Be sure to lift whisk out of cream with each pass to bring in as much air as possible. Do not overwhip. Don't worry if cream doesn't seem firm enough. It will have consistency of mustard but will solidify more after it sets in the refrigerator. You can also use a hand mixer.
5. Use this cream immediately to fill pastries, tarts, and cakes. After dessert is filled, refrigerate for about 1 hour to set the Chocolate Whipped Cream.
3. White Chocolate Whipped Cream from Alice Medrich
4 ounces milk chocolate, finely chopped
3/4 cup heavy cream
3 tablespoons water
A pinch or two of salt (optional)
Put chocolate in medium bowl.
Bring cream and water to simmer in saucepan and pour over chocolate. Let stand for 30 seconds, then stir well.
Let stand for 15 minutes to finish melting chocolate, then stir again until every last bit of chocolate is melted into cream. Let cool. Taste and add salt, if desired.
Cover and refrigerate for at least several hours, or until completely chilled.
To serve, whip the cream with electric mixer until it holds a shape.
Use immediately or refrigerate until needed.
And, as always, your final product will only be as good as your ingredients. Use the best. Here's one of my favorite whipping creams!