Time 10m Yield 6-8 serving(s) Number Of Ingredients 3 Steps:
In a chilled bowl, whip cream until it begins to thicken. Add sugar and cocoa. Continue whipping until soft peaks form. Store covered in the refrigerator if not using immediately.
Time 10m Yield 12 Number Of Ingredients 4 Steps:
Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Number Of Ingredients 3 Steps:
Sift the confectioners’ sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.
Time 10m Number Of Ingredients 3 Steps:
Sift the confectioners’ sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.;
Yield Makes 6 cups Number Of Ingredients 2 Steps:
In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight. Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.
Time 55m Number Of Ingredients 10 Steps:
Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted. Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days). Whip cream and confectioners’ sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.
Yield Makes about 1 cup Number Of Ingredients 2 Steps:
Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Time 50m Yield 16-20 servings. Number Of Ingredients 4 Steps:
Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.
More about “chocolate whipped cream recipes”
Time 10m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Place white chocolate in a small microwave-safe cup. Microwave at medium (50%) for 1 minute. Stir until smooth. Cool slightly. In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form. Stir a few tablespoons of the cream into the white chocolate to lighten it. Reduce to low speed and beat the white chocolate into the whipped cream. Continue to beat until soft peaks form. Cover and refrigerate until ready to serve.
