How to make chocolate whipped cream with melted chocolate

Chocolate whipped cream is a genius recipe. Nothing more than dark chocolate, heavy cream, milk, and sugar. What results is a lot like chocolate mousse and can be used as frosting or savored by the spoonful.

Adapted from Vincent Lemains | Julien Christophe | Noëlle Hoeppe | Ladurée Chocolate | Hachette Livre, 2014

We never quite understood the fullness of the nursery rhyme line, “And the dish ran away with the spoon” until trying this chocolate whipped cream. We just didn’t understand what could possibly possess an inanimate object to flee. And then a single spoonful of this satiny chocolate whipped cream which is actually quite a lot like chocolate mousse or frosting made us comprehend why a dish full of this ridiculously chocolatey goodness would want to run off with the spoon all to itself. So while you can slather this recipe on cakes, spread it over brownies, or dollop it alongside berries, you may just find yourself savoring it by the spoonful…providing it doesn’t run off.–Vincent Lemains, Julien Christophe and Noëlle Hoeppe

☞ Table of Contents

1

• Chocolate Whipped Cream
  • Ingredients USMetric
  • Directions 
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  • Recipe Testers’ Reviews

Chocolate whipped cream is a genius recipe. Nothing more than dark chocolate, heavy cream, milk, and sugar. What results is a lot like chocolate mousse and can be used as frosting or savored by the spoonful.

Prep 25 mins

Cook 10 mins

Total 1 d 35 mins

• ▢ 7 ounces dark chocolate (70% cocoa)
• ▢ 4 ounces whole milk
• ▢ 21 ounces heavy cream
• ▢ 1 3/4 ounces granulated sugar

• Finely chop the chocolate, preferably with a chef's knife, and then transfer it to a heatproof bowl.

• Combine the milk, cream, and sugar in a saucepan and bring everything to a gentle boil. Pour the hot liquid, about 1/3 at a time, over the chopped chocolate, stirring with a wooden spoon or a spatula after each addition, to obtain a smooth mixture. Mix briefly with an immersion blender or a whisk until the chocolate is completely melted. Cover the mixture with plastic wrap pressed directly against the surface of the cream. Refrigerate for 24 hours.

• The next day, use a stand mixer fit with the whisk attachment or a handheld electric mixer or blender to beat the cream. You will notice that the first few turns of the whisk will liquify the chocolate whipped cream mixture. Don't be alarmed—this is normal. As you continue to whip the cream, it will begin to take on a lighter, thicker texture much like chocolate mousse. Slather the chocolate whipped cream on cake, spread it atop brownies, dollop it alongside berries, or simply grab a spoon and have at it.

Serving: 1portionCalories: 146kcal (7%)Carbohydrates: 7g (2%)Protein: 1g (2%)Fat: 13g (20%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mg (12%)Sodium: 13mg (1%)Potassium: 84mg (2%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 376IU (8%)Vitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published February 13, 2015

Recipe © 2014 Vincent Lemains, Julien Christophe and Noëlle Hoeppe. Photo © 2014 Ladurée. All rights reserved. All materials used with permission.