Dark Chocolate Whipped Cream
A luscious, stable whipped cream enriched with dark chocolate — silky, intense, and elegant enough to pipe onto any cake or pastry. With just four pantry-friendly ingredients, this topping comes together in minutes and delivers a rich, grown-up chocolate flavor that elevates every dessert it touches.
🛒 Ingredients
1 servings
- 250 ml heavy whipping cream (min. 30% fat), well chilled
- 4 tablespoons powdered sugar
- 180 g (6 oz) dark chocolate (70% cocoa), chopped
- 1 teaspoon pure vanilla extract
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Directions
- 1
Place the heavy cream, mixing bowl, and beaters in the freezer for 1 hour before starting — everything must be very cold for the cream to whip properly.
- 2
Remove the chilled bowl and cream, add the powdered sugar and vanilla extract, then beat on high speed until stiff, glossy peaks form.
- 3
Melt the dark chocolate in a double boiler or microwave in 30-second bursts, stirring between each interval until smooth. Let it cool to lukewarm.
- 4
Pour the lukewarm chocolate over the whipped cream and beat briefly with a few quick strokes — just enough to fully incorporate the chocolate without deflating the cream.
- 5
Use immediately to frost or pipe decorations onto cakes. Refrigerate any leftovers; the cream will firm up further as it chills.
💡 Chef's Tip
Always let the melted chocolate cool to lukewarm before adding it to the whipped cream — too much heat will cause the cream to collapse. A high-quality 70% dark chocolate makes a real difference in depth of flavor.
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