Whipped cream is quick and easy to prepare. Lighter than buttercream (butter cream that Anglo-Saxons use to glaze), it is perfect for garnishing a fruit salad, dessert or ice cream cup, but it can also be used as a glaze or filling for cakes and other types of desserts. If you want to make it even more delicious, you can use it to prepare a chocolate cream!
Ingrediants
Simple Cream with Chocolate and Whipped Cream
- ½ teaspoon of pure vanilla extract
- 3-4 tablespoons (45-55 g) of granulated sugar
- 2 tablespoons (15 g) of unsweetened cocoa
- 240ml cold whipping cream
With these doses you will get about 475ml of cream
Gourmet Cream with Chocolate and Whipped Cream
- 110 g of milk chocolate, chopped into small flakes
- 180 ml of whipping cream
- 3 tablespoons of water
- 1-2 pinches of salt (optional)
With these doses you will get about 475ml of cream
Steps
Method 1 of 2: Make a Simple Cream with Chocolate and Whipped Cream
Step 1. Put the work tools to cool in the freezer well in advance
You will need a bowl and a whisk. If you are going to use an electric mixer, unplug the metal whips and place them in the freezer to cool. In general, 15-30 minutes should be enough.
If you have a professional food processor available, there is no need to put the bowl and whisk to cool. Just make sure you choose the right accessory for whipping the cream
Step 2. Pour the vanilla extract and dry ingredients into the bowl
After 15-30 minutes, remove the bowl from the freezer and pour in the vanilla extract, sugar and unsweetened cocoa powder. You can use either natural cocoa or Dutch (or alkalized) cocoa, which has a less acidic and bitter taste.
- If you want the cream to have a coffee aftertaste, you can add a teaspoon of the soluble one to the other dry ingredients.
- If you are using a food processor, pour the ingredients into the mixer.
Step 3. Add two tablespoons (30ml) of whipping cream
Use a spoon for this step and don't start whipping the ingredients yet. Simply add two tablespoons of cream, then stir manually until the sugar and cocoa have dissolved completely. This is a small trick that allows the sugar and cocoa to be distributed more evenly in the rest of the cream.
Step 4. Stir in the remaining whipping cream
Now you can turn on the mixer or the electric robot and whip the cream until it thickens. When the sugar and cocoa have completely dissolved, pour the rest of the whipping cream into the bowl or mixer. Remember that the cream must be cold. Turn on the appliance and whip the cream on medium speed until it reaches the typical consistency of whipped cream. It will take about 4-5 minutes.
If, on the other hand, you are using a professional food processor, it will probably take around 3 minutes
Step 5. Once ready, use the cream however you like
If you don't want to use it right away or if you have some left over, cover it with plastic wrap and store it in the refrigerator. Use it within three days.
Method 2 of 2: Make a Gourmet Cream with Chocolate and Whipped Cream
Step 1. Pour the milk chocolate flakes into a bowl
Set the bowl aside as you prepare for the next step. You will need to add the hot chocolate cream, so make sure the bowl is heat resistant.
- If you have a professional food processor available, pour the chocolate directly into the planetary mixer.
- If you love white chocolate, you can substitute it for milk chocolate. In this case the quantities do not change.
- If you prefer dark chocolate, use only 85g and make sure the cocoa percentage is less than 62%.
Step 2. Simmer the cream
Pour it into a small pot along with the three tablespoons of water and bring it to a boil using moderate heat. When the cream starts to boil, remove the saucepan from the stove.
If you have chosen to use dark chocolate, do not add the water and use 240ml of whipping cream instead of 180ml
Step 3. Pour the hot cream over the chocolate
Do not touch the ingredients for 30 seconds, then mix them with a whisk or spoon. You should see that the chocolate begins to melt.
Step 4. Wait for the chocolate to melt, then stir it
It will take about a quarter of an hour, depending on the type of chocolate selected. When it has melted completely, mix it again until there are no solid pieces left. The density and color of the cream must be homogeneous.
Taste the cream and, if it seems too sweet, add a pinch of salt
Step 5. Let the cream cool, then place it in the refrigerator
Let it sit on the kitchen worktop until it reaches room temperature. At that point, cover it with cling film and put it to cool in the refrigerator. Wait at least 4 hours before continuing; it will have to get very cold before you can mount it.
Do not put the cream in the refrigerator while it is still hot
Step 6. Whip the cream on medium speed
You can use the electric mixer or a food processor. Continue whipping the cream until it reaches the typical density of whipped cream. This will probably take about 3 to 5 minutes.
Step 7. Once ready, use the cream however you like
If you don't want to use it right away or if you have some left over, cover it with plastic wrap and store it in the refrigerator. It should stay fresh for up to three days.
Advice
- Do not whip the cream for too long, otherwise it will no longer have a soft and uniform density.
- Make sure the cakes and cupcakes are completely cold before frosting them.
- You can spread the cream on the cake with the kitchen spatula or you can put it in a pastry bag to create decorations.
- If the cream is intended for adults, you can add a teaspoon of instant coffee to get an even more complex taste.
- If you love the mint-chocolate combination, you can add a teaspoon of sweet mint extract and reduce the dose of that of vanilla to a quarter of a teaspoon.
