Mocha Chantilly Cream
Equipment
- 1 Mixing bowl
- 1 Electric mixer or whisk
- 1 Measuring cups and spoons
Ingredients
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant coffee granules or espresso powder
- 1 teaspoon vanilla extract optional
Instructions
- Chill the Bowl and Whisk: Place a mixing bowl and whisk (or mixer beaters) in the refrigerator for about 15-20 minutes. This helps the cream whip faster and stay cold.
- Dissolve the Coffee: In a small bowl, mix the instant coffee granules with a teaspoon of warm water to dissolve them. Set aside to cool.
- Whip the Cream: Take the chilled bowl and add the cold heavy whipping cream. Beat on medium speed until it starts to thicken (about 1-2 minutes).
- Add Ingredients: Gradually add the powdered sugar, cocoa powder, dissolved coffee, and vanilla extract while continuing to whip.
- Finish Whipping: Increase the speed to medium-high and whip until soft peaks form. Be careful not to overwhip, or the cream will become grainy.
- Serve: Use immediately, or store in the refrigerator for up to a few hours before serving.
Notes
Tips:
- If you want a stronger mocha flavor, you can increase the amount of cocoa powder or coffee granules.
- This cream is great for piping or dolloping on desserts like mocha cakes, chocolate mousse, or even hot chocolate.
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