Chocolate Whipped Cream
A different take on a classic dessert topping.
Why This Recipe Works
In refining our Chocolate Whipped Cream recipe, we found that well-chilled cream whipped the most effectively. Chilling the bowl and the beaters as well as the cream provided extra insurance that the cream would stay cold enough to remain firm. Adding the cocoa powder and the sugar in our recipe before whipping produced the most even texture. And of course whipping cream for too long can make it curdle, separate, or turn to butter, so it’s best to keep a close eye on it while beating.
© 2018 America's Test Kitchen. All rights reserved.