Chocolate Whipped Cream (Chocolate Chantilly Cream)

Chocolate whipped cream (chantilly cream) in a small glass jar.

Chocolate Whipped Cream (Chocolate Chantilly Cream)

Course: Chocolate desserts, Desserts, Easy desserts, Frosting

Cuisine: American, North American

Diet: Gluten Free

Prep Time: 25

Cook Time: 5

Resting time (Inactive): 30

Total Time: 1

Servings: servings

Calories: 86kcal

Author: Dini Kodippili

This chocolate whipped cream is delightfully smooth and light, super chocolatey, and perfectly sweetened. Perfect as a whipped cream frosting, topping, or filling. And it's naturally stabilized too!

EASY - Easy and very versatile! This chocolate whipped cream recipe is naturally stable and can be used as a filling, topping or frosting too.

Makes about 750 - 760 g. Approximately 3 ¾ cups.

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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

Instructions

Blooming cocoa powder

Sift the cocoa powder to make sure there are no lumps and set it aside.
50 g cocoa powder
In a pot, place the 120 mL heavy cream and heat over medium heat while stirring until it starts to simmer.
120 mL heavy whipping cream
Remove the cream from the heat and add the cocoa powder and whisk it in until you have a thick, smooth cocoa paste.
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).

Mixing the cocoa paste with the cream

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

Making chantilly cream

Add the salt and vanilla and start whisking at medium speed. Stream in the sugar.
2 tsp vanilla extract, ⅛ tsp sea salt, 100 g caster sugar
Whisk at medium high speed (or high speed if you prefer) until the whipped cream reaches mid peaks.
At this stage, taste the whipped cream and add more sugar IF you want a sweeter whipped cream.
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.
Whisk on low / stir until the whipped cream reaches stiff peaks. The slow speed will prevent the whipped cream from over-whipping.
When the chocolate whipped cream reaches stiff peaks, stop whisking immediately. Gently fold the cream to ensure everything is whisked evenly.
Use immediately.

Notes

You can use either dutched cocoa powder or natural cocoa powder. Make sure to substitute by weight, as volume measurements can differ.
Instead of caster sugar, you can use granulated sugar, but whip the cream on medium speed so that the sugar has time to dissolve during the whipping process.
To substitute the caster sugar with confectioner's sugar, use an equal amount by weight, as volume measurements are very different. For example,
- 1 cup granulated sugar = 200 g
- 1 cup confectioner's sugar (spooned and leveled) = 115 g
Make sure the heavy cream is chilled really well. Heavy cream that isn't chilled properly will not whip properly.

How to fix overwhipped chocolate whipped cream

Uses for this chocolate whipped cream

Nutrition