Whether to add on desserts or beverages, chocolate whipped cream gives an appeal to your creations. Its chocolaty flavor and airy texture is a great addition to any dessert or beverage.
Want to know how to make your own chocolate whipped cream? Read on to find out.
Difference Between Whipped Cream and Buttercream
First of all, let’s not confuse whipped cream with buttercream. Buttercream has butter as its main ingredient, while whipped cream contains cream as the main ingredient. Due to the higher fat content, buttercream has a sturdier texture and usually a stronger flavor.
Meanwhile, whipped cream has a much lighter texture, and its airy appearance can make any dessert look beautiful. Whipped cream makes for a great frosting, especially on cakes and cupcakes.
How to Make Chocolate Whipped Cream
To make chocolate whipped cream, you only need two ingredients: cream and chocolate.
For this recipe, you will need a liquid whipping cream that you can easily find in the nearest supermarkets. We recommend heavy dairy whipping cream, but regular whipping cream will also work.
To make a good chocolate whipped cream with a creamy texture and great chocolaty flavor, we recommend using couverture chocolate from Embassy Chocolate. It contains premium ingredients and has a well-balanced flavor. It also has a high cocoa butter content, so it has an ideal fluidity and creamy mouthfeel.
REcipe for Chocolate Whipped Cream
In the following recipe, we use Embassy Oceanic Blend Dark Chocolate Couverture 65%. It has a balanced bittersweet flavor, perfectly versatile for your applications.
Firstly, heat up 150-gram cream in a saucepan. Pour onto the dark chocolate and blend using a hand blender until emulsified. Then, add the 650-gram cold cream and mix until well combined.
Why do we separate the cream into 2 parts? Low temperature cream creates a more stable mixture after whipping. So, it is best to combine a small amount of the cream with the chocolate first, then combine it with the cold cream.
After the mixture is well combined, cover the mixture with cling wrap. Note that the cling wrap needs to touch the surface of the mixture to prevent it from drying out. Let the chocolate whipping cream rest overnight in the chiller (4 to 5 degrees Celsius). This is done to crystallize the chocolate, making it more stable for use.
The next day, whip the chocolate whipping cream before using it.
How to Use Chocolate Whipped Cream
Chocolate whipped cream is great for cake, cupcake or pie topping. Its fluffy texture makes it a great piping decoration idea. You can also add it to ice cream and other frozen desserts like parfait. Or, add a dollop and stir it into your coffee or hot chocolate to make them extra creamy. You can even use chocolate whipped cream as a fruit dip to add flavor to your fruits.