Chocolate Whipped Cream

Chocolate Whipped Cream


DifficultyBeginner

You need this simple chocolate whipped cream recipe in your life! It’s an easy chocolate whipped cream frosting, but unlike regular whipped cream I’ve added a little gelatin, which makes it more stabilised so you can easily pipe it or rocher it.

It’s a super simple recipe with only 3 ingredients – no cocoa powder or vanilla extract in sight!

I haven’t added any sugar or flavourings to my recipe, but if you fancy something a little sweeter you can add what you fancy.

Try this classic whipped cream on your next cake – it makes the perfect fresh chocolate cream! Just be careful not to over whip it, you don’t want to whisk it until stiff peaks form, just medium peaks!

Follow my video and step-by-step recipes to make this homemade chocolate whipped cream.

Looking for more cream recipes? Check out my Cream 101 video and recipes!


 


 

Ingredients


 120 g Dark Chocolate (70%)
 3 g Gelatin Powder (220-250 Bloom) + 18g Cold Water OR 1 Gelatin Leaf, soaked
 500 g Double / Heavy Cream
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Method


1

Bloom the gelatin and let it sit for 5 minutes.

2

In a bowl, melt the chocolate over a pan of simmering water then set it to one side.

3

In a saucepan, heat the cream over medium heat until it’s simmering, then remove it from the heat and stir in the gelatin.

4

Slowly pour the cream mixture over the chocolate, stirring in small circles.

5

Once you’ve added all the cream, blend or whisk the mixture until it’s smooth. Then cover the surface with cling film and chill it overnight.

6

Once chilled, whisk the chocolate cream by hand until you have a medium peak.

 

Ingredients

 120 g Dark Chocolate (70%)
 3 g Gelatin Powder (220-250 Bloom) + 18g Cold Water OR 1 Gelatin Leaf, soaked
 500 g Double / Heavy Cream
Shop the equipment

Directions

1

Bloom the gelatin and let it sit for 5 minutes.

2

In a bowl, melt the chocolate over a pan of simmering water then set it to one side.

3

In a saucepan, heat the cream over medium heat until it’s simmering, then remove it from the heat and stir in the gelatin.

4

Slowly pour the cream mixture over the chocolate, stirring in small circles.

5

Once you’ve added all the cream, blend or whisk the mixture until it’s smooth. Then cover the surface with cling film and chill it overnight.

6

Once chilled, whisk the chocolate cream by hand until you have a medium peak.

Chocolate Whipped Cream