Chocolate whipped cream
Votes: 8
Time: 12 min.
Complexity: easily
Quantity: For a 2-layer cake with a diameter of 23 cm.
Complexity: easily
Quantity: For a 2-layer cake with a diameter of 23 cm.
This chocolate-flavored whipped cream recipe can be used for any cake filling, especially chocolate ones, such as Devil's Food, where it would be a perfect match. To help the heavy cream whip faster, it's recommended to use it chilled, and also thoroughly chill the bowl and whisk before whipping. To flavor the cream, prepare Alton Brown's special cocoa mix with a pinch of hot cayenne pepper. It perfectly complements the cocoa flavor and enhances it. The cocoa mix can be made in advance, stored in the pantry, and used to make not only cream but also warming cocoa by simply adding hot water.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chocolate whipped cream
- 2 tablespoons of water
- 1 teaspoon of gelatin
- 2 cups heavy cream
- 0.5 cup cocoa mix, see recipe below
- 1 tsp vanilla extract
Cocoa mix
- 2 cups powdered sugar
- 1 cup cocoa
- 2.5 cups dry milk
- 1 teaspoon of salt
- 2 tsp cornstarch
- 1 teaspoon cayenne pepper, or to taste
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Recipes with similar ingredients: gelatin, cream, vanilla extract, powdered sugar, cocoa, dry milk, starch, ground cayenne pepper
Cooking the dish according to the recipe:
- Place the mixer bowl with the whisk in the refrigerator to cool.
- Combine the water and gelatin in a metal measuring cup or small saucepan. Let sit for 5 minutes, then simmer over low heat for 2 minutes to dissolve the gelatin.
- In a chilled bowl, combine the cream and cocoa mix with a mixer on low speed. Pour in the dissolved gelatin. Add the vanilla and, increasing the mixer speed to high, beat the cream until medium peaks form.
Cocoa mix:
Place all ingredients in a bowl and mix thoroughly. Transfer to an airtight container. Store indefinitely in a pantry.
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