Homemade Chocolate Whipped Cream
This silky homemade chocolate whipped cream is the ultimate topping for cakes, waffles, and hot drinks. Light yet intensely chocolatey, it comes together with just a handful of ingredients. Once you try it made from scratch, you'll never reach for the canned version again.
🛒 Ingredients
1 servings
- 200 ml heavy whipping cream, very cold
- 100 g good-quality dark or milk chocolate, finely chopped
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
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Directions
- 1
Place the finely chopped chocolate in a heatproof bowl.
- 2
Heat the cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate.
- 3
Wait 1 minute, then stir gently until completely smooth and glossy — this is your chocolate ganache base.
- 4
Cover and refrigerate for at least 2 hours, or freeze for 30 minutes, until thoroughly chilled.
- 5
Add the powdered sugar and vanilla, then beat with an electric mixer on medium-high for 3–5 minutes until fluffy and stiff peaks form.
- 6
Use immediately as a topping or filling, or keep covered in the refrigerator for up to 2 days.
💡 Chef's Tip
Always start with very cold cream and a chilled bowl — pop your bowl and beaters in the freezer for 15 minutes before whipping. Stop as soon as stiff peaks form to prevent the cream from breaking.
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