What’s better than whipped cream on your birthday cake? Chocolate whipped cream! I love this stuff. It’s oh-so-decadent but not sickly sweet. You can pipe it, ice a cake with it, fill cream puffs with it, top a pie with it, or even dress your favourite coffee with it. It’s simple to make too.
To make enough chocolate whipped cream to fill and ice a two-layer eight inch round cake (with some left over for good measure), you’ll need:
3 c. heavy cream (33% milk fat)
1-1/2 c. sifted icing sugar
3/4 cup sifted cocoa (buy Dutch process, the best you can afford)
2 tsp. vanilla extract
1/4 tsp. salt
Combine all of the ingredients in a large bowl and refrigerate for at least an hour. Just before service, whip the cream until it forms stiff peaks. The icing sugar helps make this mixture more stable than regular whipped cream but it’s best to serve it as soon as possible. If you know you’re going to wait a while before serving the whipped cream, you may want to consider adding a stabilizer. Oetiker makes a very good one that is readily found in most grocery stores.
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