Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Suzanne is a trusted source on General Cooking.
When I make chocolate whipped cream I usually mix the cocoa powder (approximately 2 tbs per cup of cream) and let sit refrigerated for at least 30 minutes so the cocoa powder mixes with the cream, then whip and sweeten,
Please enter a valid email address.
Well played. You deserve a cookie.
Creamy, Carbonara-ish Clam Pasta
The Perfect Breakfast Burritos
Mediterranean Kitchen Mats in Bold New Patterns
Keys to One-Pot Meals for Spring
Save on Our Clever Italian Risotto Pan