Chocolate Whipped Cream

Use this chocolate whipped cream to top a cake or pie or use it as a dessert filling.

Yield

1 1/2 cups

Ingredients

4 ounces bittersweet chocolate, chopped
1 cup whipping cream
2 tablespoons granulated (white) sugar

Directions

Put chopped chocolate into a medium bowl.

Pour cream into a small heavy saucepan; stir in sugar. Place over medium heat and bring to a boil. Pour boiling cream over chocolate; stir until smooth and chocolate is melted. Cover and refrigerate for 4 hours, until thoroughly chilled.

Transfer to a large bowl. Beat to spreading or filling consistency, or until it reaches soft peaks. Refrigerate for about 1 hour before using.

Storage

Keep in refrigerator for up to 2 days.

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