Chocolate Whipped Cream (Chocolate Chantilly Cream)

Ingredients

• 120 mL heavy whipping cream (½ cup (to bloom the cocoa powder))
• 50 g cocoa powder (5 tbsp, packed (you can use dutched or natural cocoa powder))
• 480 mL heavy whipping cream (2 cups (chilled))
• 100 g caster sugar (scant ½ cup (add more for a sweeter whipped cream))
• 2 tsp vanilla extract (or coffee extract)
• ⅛ tsp sea salt (increase to ¼ tsp if you want to add a salty-sweet flavor)

Steps

1. 1

   Sift the cocoa powder to make sure there are no lumps and set it aside.

2. 2

   In a pot, place the 120 mL heavy cream and heat over medium heat while stirring until it starts to simmer.

3. 3

   Remove the cream from the heat and add the cocoa powder and whisk it in until you have a thick, smooth cocoa paste.

4. 4

   Cover with plastic wrap and keep it in the fridge (for about 1 hour or so) to cool down to at least room temperature (ideally a little cooler than room temperature).

5. 5

   To make sure the thick cocoa paste mixes with the heavy cream smoothly, add about ½ cup / roughly 120 mL of the remaining heavy cream into the cocoa paste and stir gently to mix smoothly. Make sure it's lump free.

6. 6

   Add more cream if needed, until the paste loosens up and isn’t too thick anymore.

7. 7

   Place the loosened cocoa paste in the bowl of your mixer, along with the remaining heavy cream. Lightly whisk to mix the cocoa paste and the cream.

8. 8

   Add the salt and vanilla and start whisking at medium speed. Stream in the sugar.

9. 9

   Whisk at medium high speed (or high speed if you prefer) until the whipped cream reaches mid peaks.

10. 10

    At this stage, taste the whipped cream and add more sugar IF you want a sweeter whipped cream.

11. 11

    When the chocolate whipped cream reaches mid peaks, either whisk the cream at low speed, OR whisk by hand. I like to use the whisk attachment and manually stir the whipped cream by hand.

12. 12

    Whisk on low / stir until the whipped cream reaches stiff peaks. The slow speed will prevent the whipped cream from over-whipping.

13. 13

    When the chocolate whipped cream reaches stiff peaks, stop whisking immediately. Gently fold the cream to ensure everything is whisked evenly.

14. 14

    Use immediately.