Holiday

Beyond Vanilla: Chocolate Whipped Cream, 3 Ways

February  3, 2014

Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: It's time to mix up your whipped cream routine. Alice shares 3 recipes for chocolate whipped cream to help you go beyond basic vanilla.

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I adore plain lightly sweetened whipped cream, but sometimes a little something extra is wanted. Chocolate whipped cream -- dark, milk, or white -- is richer than plain whipped cream but lighter and fluffier than ganache.  

Dollop it on a pudding or soufflé or slice of cake. You can also use it to fill or frost a cake or dessert so long as you keep the cake refrigerated once it is assembled or frosted. 

Chocolate Whipped Cream, 3 Ways

From Sinfully Easy Delicious Desserts (Artisan, 2012)

Dark Chocolate Whipped Cream

Makes 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)

See the full recipe (and save and print it) here.

Milk Chocolate Whipped Cream

Makes about 2 cups

4 ounces milk chocolate, finely chopped
3/4 cups heavy cream
3 tablespoons water
A pinch or two of salt (optional)

See the full recipe (and save and print it) here.

White Chocolate Whipped Cream

Makes about 2 cups

4 ounces white chocolate, finely chopped
3/4 cups heavy cream
3 tablespoons water
A pinch or two of salt (optional)

See the full recipe (and save and print it) here.

Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.

 

Photos by James Ransom

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  • Felicia Mofa
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  • ATG117
    ATG117
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My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).

2 Comments

Felicia M. March 27, 2015
what happen id i substitute the heavy cream with regular whipping cream? pleasee tell me :(
 
ATG117 February 3, 2014
absolutely love these ideas