Chocolate whipping cream is a heavenly combination. This version is sweetened with honey or maple syrup and it’s so good. Dip fresh strawberries in it, dollop it on top of desserts or dessert style pancakes or waffles, or, for my husband’s favorite, serve it with homemade angel food cake (recipe to come). I promise to come up with a dairy free version of this, so don’t worry, all of my dairy free friends.
This is one of the simple recipes that make life so sweet. Enjoy!
Chocolate Whipping Cream
1 cup of heavy whipping cream, not ultra-pasteurized
2 tablespoons cocoa powder
2 tablespoons honey or maple syrup
½ teaspoon vanilla extract
dash of unrefined salt, optional
In a medium sized bowl, whip the cream and cocoa powder using a hand mixer or a whisk. When the cream is thickened and starting to form very lose peaks, add the sweetener and vanilla and whisk until the whipping cream forms a soft peak when the whisk or hand mixer is lifted from the bowl. Serve and enjoy (double or triple if needed).
For instructions on whipping by hand, check out this post.
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