Chocolate Whipping Cream (Naturally Sweetened)

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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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. amanda k. says

    …or eat with a spoon. hehe. or a fave that a friend taught me. layer homemade pudding, whipped cream, and those Marie Lu biscuit cookies that have been dipped in choc. milk ( or some kind of liqueur for adults) make sure to end with cream on the top. yummo!

  2. Melissa says

    I love your site. I get so many ideas from it! I just made a similar variation of this and the recipe said that if you mix the sweeter and cocoa powder into the cream and then refrigerate for an hour, the cocoa dissolves and you don’t end up with the little brown bits of cocoa, It works…and boy is it delicious! Thanks for sharing a wholesome version of a delicious summer dessert topper!

    • KimiHarris says


      Great tip! I found that the cocoa powder mixes in pretty well, but I am sure it would dissolve even more in the refrigerator (if you were able to control yourself from eating it all before then!)

  3. Kika says

    I look forward to making this as a treat. Is there a reason that you recommend hand-mixing as opposed to a mixer like kitchen-aid?

  4. Bonny says

    This looks heavenly! I make your fudge all the time (we do butter and honey usually, instead of coconut oil and coconut sugar)–my kids absolutely love it. For Father’s Day, I made the fudge but didn’t let it harden in the fridge and used it as a frosting on a honey bread/cake (recipe from The Healthy Home Economist), and it was SO YUMMY!!! Thanks for all your fabulous recipes!

  5. Michelle says

    I hope that you will have some “real food” recipes again soon! I am on a low glycemic diet for now, and it seems like you have been on a dessert kick.

  6. Mary Kathryn says

    This is perfect!!! I am having trouble with sweets lately so decided that this (and strawberries) could be mild enough for a birthday treat for myself. Oh I was so right!!! This is simply amazing- can’t wait to share it with others.

    Also I sifted my cocoa powder so I didn’t have problems with clumping either

  7. Bonny says

    Tonight we had some friends (who eat SAD) over for dinner, and for dessert I made this and paired it with an almond flour chocolate cake (GAPS friendly) from Modern Alternative Mama and some fresh organic strawberries. It was so delicious! Everyone loved it, and our friends had seconds. I sifted the cocoa powder first and it all combined beautifully. Thanks for a great recipe that I will definitely use again!

  8. Leah says

    Just made this and was really surprised that it tasted almost like store bought only better. Put it on homemade cherry jello.


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