Homemade Chocolate Whipped Cream is thick, creamy, rich, chocolate-y and the perfect topping for all of your desserts!
Homemade Whipped Cream is one of my favorite things in the world. It goes on just about anything. Use as a topping for French Silk Pie, or just use on fresh berries or even Hot Chocolate. But sometimes, you want a chocolate topping and that is where this chocolate whipped cream comes in. Just as easy to make as the original, but loaded with a rich chocolate flavor for all your dessert needs.
Why You’ll Love Chocolate Whipped Cream
- Easy – it will take just 5 minutes to make this decadent treat, and a mixer does almost all of the work. It doesn’t get much easier than that!
- So Many Uses – you can really use this in any place that regular whipped cream is called for, and you just want a chocolate twist! Pies, puddings, drinks, eating with a spoon….up to you!
- Flavor – this is one of those that you have completely control on how dark or how sweet it this. If you love dark chocolate, you can use a dark cocoa powder and cut back on the powdered sugar. If you like it sweet, add more powdered sugar. Either way, get the flavor that you want!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Heavy Cream
- Unsweetened Cocoa Powder
- Powdered Sugar
- Vanilla Extract
What Type Of Heavy Cream To Buy
When you go to the grocery store you will see often see Heavy Cream, Heavy Whipping Cream and just Whipping Cream all in the same spot. It can be hard to know which is the right one.
- Heavy Cream and Heavy Whipping Cream are basically the same thing. They both contain at least 36% milk fat. The higher fat content is what you want when you make whipped cream, because it means you can easily whip it and it will hold it shape. If you tried this same recipe with whole milk for example, it would not hold its shape and would just be liquid.
- Whipping Cream. This is the other name you will sometimes see, depending on the store. This has between 30-35% fat content, so not as high. It will still work when you are making whipped cream, but you won’t get quite as stiff of peaks. And it can soften or “melt” as it sits in the fridge. If you are using it right away as a topping for something, it can work great! But if you are topping something like a Death By Chocolate Pie that will sit in the fridge for a couple days, you will want to try to opt for the higher fat content.
How To Make Chocolate Whipped Cream
- Mix – Pour all of the ingredients into your stand mixer, fitted with a whisk attachment (or you can use a hand mixer) and mix on low until everything is combined. You can scrape down the sides of the bowl if necessary.
- Whip – Once everything is combined, slowly increase the speed to high and whip for 2-3 minutes, until you have stiff peaks.
What Are Stiff Peaks
When you make whipped cream you know you are done when you have achieved stiff peaks. This is the cream stands up on its own and completely holds it shape. You can test this by lifting the whisk straight out and if you have a “peak” you are done. You can also use a spatula or a spoon.
Recipe Tips & Suggestions
- Everything Should Be Cold. The colder your ingredients, and your bowl and whisk, the easier it is for the whipped cream to come together. So throw your mixing bowl and whisk in the fridge for 15 minutes before you start.
- Mix Up The Flavor. This makes a basic chocolate flavor, but if you want mint chocolate or coffee or almond, just use a different extract. A super easy way to pair with whatever dessert you are making.
- Don’t over mix. When you are beating your cream, don’t walk away from the mixer. It can go from thick and delicious cream to a curdled mess in seconds. So just watch.
- Hand Mixer. If you don’t have a stand mixer, you can definitely make this with an electric hand mixer.
It should last about 2-3 days in the fridge if you store in an airtight container. If you spread it onto a pie or cake, it should last 4-5 days. If it starts to seperate or “melt” you can always whip it again for a minute to get it to been smooth and creamy again.
For whipped cream you can usually assume it is going to double in size. So if you use 1 cup of cream, you will have 2 cups of whipped cream.
If you have a curdled mess, you can fix it, don’t throw it away! With your mixer on a low setting, add 1 Tablespoon of cream at a time, mixing until the curds disappear. If necessary you can whip at high speed for a few seconds to get it to thicken and be stiff peaks.
How To Serve
There are so many ways that you can mix it up and use this chocolate whipped cream in place of the traditional. If you are a chocolate fan, use it on your Peppermint Hot Chocolate or on your Chocolate Pavlova.
- 1 1/2 cups heavy cream
- 1/3 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- About 15-30 minute before you are going to start, place your stand mixer bowl and whisk attachment in the fridge.
- Once chilled, pour all of the ingredients into the bowl and mix until they are combined. Scrape down the sides if necessary.
- Gradually increase the speed to high, and whip for 2-3 minutes or until you have stiff peaks. Keep watching, you do not want to overmix.
Amount Per Serving Calories 122Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 34mgSodium 8mgCarbohydrates 5gFiber 0gSugar 4gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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