Chocolate Whipped Cream

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


1 1/2 cups


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


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.


Keep in refrigerator for up to 2 days.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map