Make Chocolate Whipped Cream

Ready to be seriously decadent? Absolutely! Chocolate whipped cream is a wickedly delicious filling for tarts, cake frosting, cream puffs, chocolate sandwich cookies, ice cream, sundaes, cream pies, or great big spoons! It is quick, and it's easy — especially if you use a mixer. A ganache is icing or filling for pastries and other desserts, also made from cream and dark chocolate. This article will show you how to make both!

Ingredients

  • 1 cup (240 ml) heavy whipping cream
  • 1 tablespoon (15 grams) granulated sugar
  • ½ teaspoon pure vanilla extract
  • ½ cup (120 ml) of semi-sweet or milk chocolate chips
  • 4 ounces (110 grams) of dark chocolate for the ganache

Steps

Chocolate Whipped Cream

  1. Chill your tools. Refrigerate a stainless steel bowl, mixer whips and the cream for 15 to 30 minutes. Cooling the equipment prior to beating will help the cream thicken faster.
  2. Blend the ingredients. Mix 1 cup heavy whipping cream, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract.
    • Whip the ingredients with an electric mixer or balloon whisk until you see soft peaks form.
    • Use a medium speed and do not over whip.
  3. Melt the chocolate. Melt 1/2 cup of semi-sweet or milk chocolate chips in a microwave at high heat for 1 minute. Then stir it and heat again if necessary, until the chocolate has completely melted.
    • Cool the chocolate until it is still liquid but not too hot.
  4. Stir half of the whipped cream mixture into the chocolate and blend with a spatula. Scoop the remaining cream into the chocolate and fold in until blended.

Ganache, By Hand

  1. Prep the chocolate. Chop 4 ounces dark chocolate into small pieces and put them into a large, stainless steel bowl.
  2. Boil the cream. Bring 1 cup heavy cream and 1 tablespoon sugar to a boil over medium heat.
  3. Blend the ingredients. Immediately pour this mixture over the chopped chocolate.
    • Tap the bowl on the counter to settle the chocolate into the cream.
    • Let it sit for a minute, then stir slowly with a spatula until the chocolate melts.
    • Do not beat the mixture: you want to avoid adding air to the mixture.
    • Blend for about 2 minutes.

Ganache, By Food Processor

  1. Prep the chocolate. Chop 4 ounces dark chocolate into small pieces and put them into a food processor fitted with a steel blade.
  2. Boil the cream. Bring 1 cup heavy cream and 1 tablespoon sugar to a boil over medium heat.
  3. Blend the ingredients. Immediately pour the cream into the food processor.
    • Let it sit for a minute, then pulse the mixture 3 times.
    • Scrape the sides with a rubber spatula
    • Pulse 3 more times.
    • Repeat this until all the chocolate is melted. Transfer the ganache to a bowl.

Ganache, Finishing Touches

  1. Cool the mixture. Let the ganache cool to room temperature—about 70°.
  2. Use the ganache! You can fill cakes or pastries, or whip it with a whisk by hand before icing a cake. Bring the whisk out of the cream as much as possible to bring air and volume into the mixture.

Tips

  • Substitute the melted chocolate chips for 1 ½ tablespoons (20 grams) cocoa powder and increase the sugar to 2 ½ tablespoons (35 grams). Stir together and chill the mixture for 1 hour to let the cocoa powder dissolve. Then beat the mixture.
  • You can keep this whipped cream for up to 4 hours in a refrigerator before using it.
  • If using white chocolate, mix it with 2 tablespoons of the whipping cream mixture and place in a metal bowl over a pan of simmering water. When it has melted, cool the mixture for a few minutes, whisk into the rest of the whipping cream and refrigerate.
  • Cool a cake completely before frosting. After spreading the chocolate whipped cream on the cake, set the cream by placing it in a freezer for 1 hour.

Things You'll Need

  • Stainless steel bowl
  • Measuring cup
  • Measuring spoons
  • Spatula
  • Electric mixer with balloon whisk
  • Microwave-safe bowl
  • Whisk

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Sources and Citations

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