5 Ingredients or Fewer

Dark Chocolate Whipped Cream

January 31, 2014
3 Ratings
Photo by James Ransom
  • Makes about 1 1/2 cups
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Felicia Mofa
    Felicia Mofa
  • Nguyễn Quang Vinh
    Nguyễn Quang Vinh
  • AntoniaJames
  • Euro Kat
    Euro Kat
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!).

10 Reviews

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
This is really great!
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??
Nguyễn Q. February 13, 2015
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!