Cocoa Chantilly Cream
Cocoa Chantilly Cream is a luxuriously light and fluffy chocolate-infused whipped cream. Perfect as a topping for desserts or as a dip for fresh fruits, this recipe brings a velvety richness that transforms any dish into a decadent treat.
Equipment
- 1 Mixing bowl
- 1 Hand mixer or stand mixer with whisk attachment
- 1 Measuring cups and spoons
- 1 Fine mesh sieve (optional)
Ingredients
- 1 cup 240 ml heavy whipping cream (cold)
- 2 tbsp unsweetened cocoa powder
- 3 tbsp powdered sugar adjust to taste
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Your Tools: Chill your mixing bowl and whisk attachment in the freezer for 10–15 minutes to ensure the cream whips quickly and stays fluffy.
- Combine Dry Ingredients: In a small bowl, sift together the cocoa powder and powdered sugar to eliminate any lumps.
- Begin Whipping: Pour the cold heavy cream into the chilled mixing bowl. Start whisking on medium speed until it begins to thicken slightly.
- Incorporate Flavors: Gradually add the cocoa powder and sugar mixture, vanilla extract, and a pinch of salt while continuing to whip.
- Whip to Stiff Peaks: Increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip, as it can turn the cream grainy.
- Serve or Store: Use immediately as a topping or refrigerate for up to 2 days in an airtight container. Gently whisk before serving if needed.
Notes
Chantilly cream is a versatile component in French cuisine, commonly served with desserts like tarts, crêpes, and fresh berries year-round. Cocoa Chantilly adds a chocolatey twist often enjoyed during festive seasons or at elegant gatherings.
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