Dark Chocolate Whipped Cream

By • January 31, 2014 • 4 Comments



Author Notes: Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up to a day, ahead to allow the cream to chill before you whip it.Alice Medrich

Makes about 1 1/2 cups

  • 3 ounces semisweet or bittersweet chocolate (not more than 62% cacao), chopped medium-fine
  • 1 cup heavy cream
  • A pinch or two of salt (optional)
  1. Put the chocolate in a medium bowl.
  2. Bring the cream to a gentle boil in a large heavy saucepan and pour over the chocolate. Let stand for 30 seconds, then stir well.
  3. Let stand for 15 minutes or so to finish melting every last speck of chocolate, then stir until the mixture looks perfectly uniform. Let cool.
  4. Taste and add salt, if desired. Cover and refrigerate for at least 4 hours, or until completely chilled (I like to leave it overnight, and it can be prepared to this point up to 4 days ahead).
  5. To serve, whip the cream with an electric mixer until it lightens and holds a shape (it won't be smooth if you overwhip it). Use immediately or refrigerate until needed.
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2 months ago Count Mockula

I am using this to make icebox cake. I feel like an evil genius!

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7 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Made this last night to serve over pecan pie for a birthday dinner. Excellent! Mine turned out a bit lighter in color than the photo above. Definitely a keeper. ;o)

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7 months ago Claire Levitt

I wonder if this would work with coconut milk (for the lactose intolerant / vegan crew)

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7 months ago Euro Kat

I have the same question as Claire!