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 Time10

Total Time10

Course: Frosting

Cuisine: American

Keyword: Chocolate Whipped Cream Recipe

Servings: cups

Calories: 1019kcal

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

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.

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.

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.