Dark Chocolate Whipped Cream

By Alice Medrich
January 31, 2014
10 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

Ingredients

  • 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)

Directions

  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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Reviews (10) Questions (0)

10 Comments

FS May 25, 2018
A childhood friend made this for me many years ago. She used a stick blender and the resulting product was heavenly! She used cocoa though instead of solid chocolate.
 
Guy D. January 13, 2016
Any idea if this will work with a whipped cream canister?
 
hieuhoang November 30, 2015
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bruce M. May 23, 2015
This is really great! We made it last night for strawberry shortcake and everybody loved it. We'll do it again - and again and again!
 
Felicia M. March 30, 2015
what if i dont have heavy cream and substitute it with regular whipping cream??<br />
 
Nguyễn Q. February 13, 2015
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Count M. June 27, 2014
I am using this to make icebox cake. I feel like an evil genius!
 
AntoniaJames February 6, 2014
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)
 
Claire L. February 5, 2014
I wonder if this would work with coconut milk (for the lactose intolerant / vegan crew)
 
Euro K. February 9, 2014
I have the same question as Claire!