Description
This Chocolate Stabilized Whipped Cream is a rich, creamy, and luscious topping that combines deep chocolate flavor with perfect stability to hold peaks and stay firm for hours. Ideal for decorating cakes, pies, cupcakes, and hot beverages, it offers long-lasting texture and versatility for an indulgent dessert finishing touch.
Ingredients
Primary Ingredients
- Heavy whipping cream (1 cup): The base that whips into airy peaks, providing that rich and creamy texture.
- Powdered sugar (2-3 tablespoons): Adds sweetness without graininess, helping to stabilize the cream gently.
- Cocoa powder (2 tablespoons): Unsweetened for that true chocolate punch and velvety color.
- Gelatin (1 teaspoon): The secret ingredient that stabilizes the whipped cream so it holds firm and fresh.
- Vanilla extract (1 teaspoon): Enhances the chocolate, softly rounding out the flavor profile.
- Cold water (2 tablespoons): To bloom the gelatin perfectly before mixing it in.
Instructions
- Bloom the Gelatin: Start by sprinkling 1 teaspoon of gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to absorb the water and swell. This activates the gelatin, which will help keep your whipped cream firm and luscious.
- Heat the Gelatin: Gently warm the bloomed gelatin in the microwave or over a double boiler until fully dissolved but not boiling. Set it aside to cool slightly; warm gelatin incorporates smoothly without curdling the cream.
- Mix Dry Ingredients: In a large mixing bowl, sift together 2 tablespoons of cocoa powder and 2-3 tablespoons powdered sugar to avoid lumps and distribute sweetness evenly.
- Whip the Cream: Pour 1 cup of cold heavy whipping cream into the bowl with the dry ingredients. Whip on medium speed until soft peaks begin to form.
- Add Vanilla and Gelatin: Slowly drizzle in the slightly cooled gelatin while continuing to whip. Add 1 teaspoon of vanilla extract as well. Keep whipping until you reach stiff, glossy peaks that hold their shape firmly.
- Chill and Serve: For best results, chill your Chocolate Stabilized Whipped Cream for at least 15 minutes before using. This helps it set perfectly, ready to top pies, cakes, or whatever sweet treat you desire.
Notes
- Chill everything: Cold cream and chilled bowls whip faster and hold peaks better.
- Don’t overwhip: Stop as soon as stiff peaks form to avoid graininess or butter formation.
- Use quality cocoa powder: A high-quality unsweetened cocoa adds deeper, richer chocolate notes.
- Bloom gelatin correctly: Ensure gelatin is fully bloomed and melted for smooth incorporation.
- Whip in increments: Adding gelatin slowly helps keep texture smooth and light.
- Adjust sweetness last: Taste test the stabilized cream before adding extra sugar if needed.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 3g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 35mg