October 19, 2023
Review RecipeChocolate Whipped Cream
Chocolate whipped cream is a lusciously creamy and intensely chocolatey topping that elevates any dessert or beverage to a new level of indulgence.
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Indulge in the decadent world of chocolate with our mouthwatering chocolate whipped cream recipe. It’s the perfect blend of rich cocoa and creamy goodness, elevating any dessert to a new level of deliciousness.
Chocolate Whipped Cream Ingredients
We have included recipes for both stabilized and unstabilized whipped cream. If you want to make whipped cream similar to Cool Whip, stick with the stabilized ingredients and instructions.
Our preference for Hershey’s unsweetened cocoa powder imparts a rich, intense chocolate flavor, while pure vanilla extract subtly sweetens and enhances the overall taste of our chocolate whipped cream.
You’ll need:
For Stabilized Whipped Cream:
- 1½ tablespoons of cold water
- 1 teaspoon of unflavored gelatin
- 1 tablespoon of cold heavy cream
- 1 cup of cold heavy cream
- ¼ cup of powdered sugar (If the powdered sugar is lumpy, be sure to sift it first)
- ¼ cup of unsweetened cocoa powder (If the cocoa powder is a bit lumpy, then you will need to sift it first)
- 1 teaspoon of pure vanilla extract
For Unstabilized Whipped Cream:
- 1 cup of cold heavy cream
- ¼ cup of powdered sugar
- ¼ cup of unsweetened cocoa powder
- 1 teaspoon of pure vanilla extract
Substitutions and Additions
UNSWEETENED COCOA POWDER: For a unique twist on this simple recipe, you can experiment with different brands of unsweetened cocoa powder to vary the chocolate flavor intensity.
Just remember, the quality of the cocoa powder will impact the final taste.
POWDERED SUGAR: If you prefer a less sweet whipped cream, feel free to adjust the amount of powdered sugar to your liking.
You can also try using alternative sweeteners like honey or maple syrup for a different sweetness profile.
How To Make This Chocolate Whipped Cream Recipe
To make the chocolate version of everyone’s favorite dessert topping, an electric mixer is the key. Let’s get started, and we bet you’ll never buy store-bought again.
For Stabilized Whipped Cream
STEP ONE: Chill a large glass or metal mixing bowl and whisk attachment in the refrigerator for 30 minutes or the freezer for 10 minutes.
STEP TWO: Add 1½ tablespoons of water to a heat-safe bowl and sprinkle the unflavored gelatin on top. Allow the gelatin to bloom for one to two minutes.
OUR RECIPE DEVELOPER SAYS
Blooming gelatin means allowing it to sit for a few minutes until it has absorbed the liquid and the powdered granules have dissolved. The granules will swell as it blooms.
STEP THREE: Place the bowl over a simmering pan of water and gently stir until the gelatin is fully dissolved. It only takes 10-15 seconds.
Stir in one tablespoon of cold heavy cream. Set it aside.
STEP FOUR: Remove your large mixing bowl and whisk attachment from the refrigerator or freezer.
Add one cup of cold heavy cream, one-quarter cup of powdered sugar, one-quarter cup of unsweetened cocoa powder, and one teaspoon of vanilla in the cold mixing bowl.
Begin whipping the mixture on medium speed until combined.
STEP FIVE: Increase the mixer speed to high and continue mixing until it thickens and soft peaks form.
PRO TIP:
Whipping the cream gradually, starting at medium speed and gradually increasing to high, helps incorporate air evenly and prevents over-whipping, which can turn the cream into butter.
STEP SIX: Lower the mixer speed to medium-low. Slowly drizzle the gelatin mixture into the chocolate whipped cream and mix until completely combined.
Increase the mixer speed to high and continue mixing until stiff peaks form. Keep refrigerated until ready to use.
PRO TIP:
Whipping until stiff peaks form means the cream should hold its shape and not flop over when you lift the whisk. Be cautious not to over-whip, which can lead to a grainy texture.
For Unstabilized Whipped Cream
STEP ONE: Chill a large glass or metal mixing bowl and wire whisk attachment in the fridge for 30 minutes or in the freezer for 10 minutes.
STEP TWO: Add the cold cream, powdered sugar, unsweetened cocoa powder, and vanilla to the chilled mixing bowl.
Begin whipping the mixture on medium speed until combined.
STEP THREE: Increase the mixer speed to high and continue mixing until the chocolate whipped cream is thickened and stiff peaks form.
Keep the chocolate whipped cream refrigerated until ready to use.
How To Serve
Pair your chocolate whipped cream with desserts like chocolate cake, brownies, or fresh fruit salad.
For a creative twist, use it as a filling for crepes or as a dip for strawberries.
Serve our chocolate whipped cream alongside a warm slice of chocolate cake for the ultimate chocolate lover’s dream.
Top your vanilla ice cream with a delightful scoop of chocolate whipped cream for the perfect dessert.
Start your day with a dollop of chocolate whipped cream on your morning coffee or hot cocoa for an indulgent treat.
Add our whipped cream frosting with pudding and cream cheese frosting to your list of delicious homemade topping ideas.
MORE WHIPPED CREAM RECIPES
Storage
Our chocolate whipped cream is a versatile recipe when it comes to storage:
MAKE AHEAD: You can prepare this easy chocolate whipped cream recipe ahead of time and store it in the fridge for up to 24 hours before use. Make sure to cover it tightly to prevent any flavor absorption.
IN THE FRIDGE: If you have leftovers, store them in an airtight container in the fridge for up to three days. Re-whip slightly before using to restore the creamy texture.
IN THE FREEZER: While not ideal, you can freeze chocolate whipped cream for up to one month. Thaw it in the fridge and re-whip before serving.
Why We Love This Recipe
DECADENT FLAVOR: Our chocolate whipped cream combines the richness of cocoa with the indulgent creaminess of whipped cream, creating a dessert topping that’s impossible to resist.
VERSATILITY: This recipe is incredibly versatile, elevating everything from simple desserts to your morning coffee with its delectable flavor.
CROWD-PLEASER: Whether you’re serving a crowd or indulging in a personal treat, our homemade whipped cream is guaranteed to please with its heavenly taste.
Our easy homemade chocolate whipped cream is a delightful treat that elevates desserts and beverages alike. Whether you’re serving it at a casual gathering, a special occasion, or simply treating yourself, this chocolate whipped cream will always steal the show.
Frequently Asked Questions
Can I use a different brand of cocoa powder?
Absolutely, but the quality of cocoa powder will affect the taste. We recommend Hershey’s for a rich, chocolatey flavor.
Can I use almond or soy milk instead of heavy cream?
While you can try it, heavy cream yields the best results for a rich, creamy texture in this easy recipe. Alternative milk may result in a different texture and taste.
How do I re-whip it after storing it?
Simply use an electric mixer on low speed to bring it back to the desired consistency.
Can I use whipped cream from a can instead?
You can, but homemade chocolate whipped cream has a richer flavor and texture.
How long does it last in the fridge?
In the fridge, it will stay fresh for up to three days. Re-whip before using it for the best texture.
Can I use sweetened cocoa powder?
You can, but you’ll need to adjust the amount of powdered sugar to achieve your desired sweetness level.
Can I make this without gelatin?
You can skip the gelatin for an un-stabilized version, but it won’t hold up as long.
More Recipes You’ll Love
- Waldorf Salad with Whipped Cream
- Strawberry Cream Cheese Frosting
- Blueberry Cream Cheese Frosting
- Strawberry Cookies With Cream Cheese Frosting
Chocolate Whipped Cream
Chocolate whipped cream is a lusciously creamy and intensely chocolatey topping that elevates any dessert or beverage to a new level of indulgence.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Ingredients
Stabilized
- 1½ tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold heavy cream
- 1 cup cold heavy cream
- ¼ cup powdered sugar (If the powdered sugar is lumpy, be sure to sift it first)
- ¼ cup unsweetened cocoa powder (If the cocoa powder is a bit lumpy, then you will need to sift it first)
- 1 teaspoon pure vanilla extract
Unstabilized
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
Instructions
Stabilized
- Chill a large glass or metal mixing bowl and whisk attachment in the refrigerator for 30 minutes or the freezer for 10 minutes.
- Add 1½ tablespoons of water to a heat-safe bowl and sprinkle the unflavored gelatin on top. Allow the gelatin to bloom for 1-2 minutes.
- Place the bowl over a simmering pan of water and gently stir until the gelatin is fully dissolved. It only takes 10-15 seconds. Stir in the 1 tablespoon cold heavy cream. Set it aside.
- Remove your bowl and whisk attachment from the refrigerator or freezer. Add 1 cup cold heavy cream, ¼ powdered sugar, ¼ cup unsweetened cocoa powder, and 1 teaspoon vanilla in the cold mixing bowl. Begin whipping the mixture on medium speed until combined.
- Increase the mixer speed to high and continue mixing until it thickens and soft peaks form.
- Lower the mixer speed to medium-low. Slowly drizzle the gelatin mixture into the chocolate whipped cream and mix until completely combined. Increase the mixer speed to high and continue mixing until stiff peaks form. Keep refrigerated until ready to use.
Un-Stabilized
- Chill a large glass or metal mixing bowl and wire whisk attachment in the fridge for 30 minutes or in the freezer for 10 minutes.
- Add the cold heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla to the chilled mixing bowl. Begin whipping the mixture on medium speed until combined.
- Increase the mixer speed to high and continue mixing until the chocolate whipped cream is thickened and stiff peaks form. Keep the chocolate whipped cream refrigerated until ready to use.
Notes
- Blooming gelatin means allowing it to sit for a few minutes until it has absorbed the liquid and the powdered granules have dissolved. The granules will swell as it blooms.
- Whipping the cream gradually, starting at medium speed and gradually increasing to high, helps incorporate air evenly and prevents over-whipping, which can turn the cream into butter.
- Whipping until stiff peaks form means the cream should hold its shape and not flop over when you lift the whisk. Be cautious not to over-whip, which can lead to a grainy texture.
Nutrition
Calories: 1019kcal | Carbohydrates: 50g | Protein: 13g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 277mg | Sodium: 76mg | Potassium: 567mg | Fiber: 8g | Sugar: 37g | Vitamin A: 3609IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 3mg
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