Easy Homemade Chocolate Whipped Cream Recipe | Lemons + Zest (2024)

FAQs

How to fold melted chocolate into whipped cream? ›

Pour the hot cream over the chocolate, stirring until smooth and the chocolate is melted. Cover and refrigerate for 4 hours, or until thoroughly chilled. For best results, also put the mixing bowl and beaters in the refrigerator a few hours before you plan to beat the cream.

​ Homemade whipped cream is an indulgent treat that elevates even the simplest of desserts. The unique composition of heavy cream allows for it to be whipped from a velvety liquid to a billowy foam, but it often falls flat or becomes watery within a few hours of our hard work.

Reddi Wip Chocolate Whipped Topping serves up a delicious, rich cream chocolate taste for a versatile dessert topping. The chocolate version of this dairy whipped topping offers a classic texture and dairy flavor you know and love.

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.

Add in butter for a richer melted chocolate.

Cut up the butter into the same size as the chips so it easily melts. Melt your chocolate on the stove, and when you are done, and while it is still hot, add in the butter and stir it in until it fully melts. Add in one tablespoon of butter for every cup of chocolate chips.

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

Using a hand or electric whisk, begin whisking the cream in a large bowl. Once it starts to thicken, SLOW DOWN. Stop whisking and use a large spoon to gently fold and the cream will continue to firm up. (This is very important, as soft peaks can become too hard in a second.)

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

When whipping cream, add sugar and vanilla when the cream is about 1/2 whipped, and it will whip to a thicker consistency. Adding the sugar at the beginning results in thinner consistency. The cream and the bowl should be as cold as possible. The cream will whip easier and to a thicker consistency when very cold.

Does chocolate whipped cream exist? ›

Chocolate Whipped Cream is that extra special touch you can add to simple desserts and hot drinks to take them over the top!

I prefer using a chopped chocolate bar for my chocolate drip, but chocolate chips can work too! Cream. Heavy cream, double cream, or whipping cream will work.

On X, formerly known as Twitter, user @stellableu33 tagged the company in a post asking: "@RealReddiWip where has the chocolate gone?? Reddi-Wip replied: "Thanks for the tweet. Unfortunately, our chocolate Reddi Wip has been discontinued. "We hope you'll continue to enjoy our other flavors."

To thicken the ganache, melt a little bit of chocolate in the microwave or over the hob. Separately, melt the ganache in the microwave for 30 seconds at a time until it is warm and runny. You can then stir in the additional melted chocolate and leave it to cool.

Pour the cream into a small saucepan set over medium-high heat and bring just to a boil. Pour over the chopped chocolate and let stand for 5 to 10 minutes to allow the hot cream to melt the chocolate and to allow the overall temperature to reduce, because emulsions form better at 90 to 110°F.

By whisking a little of the chilled cream into the melted chocolate we lighten the texture of the chocolate. The lighter chocolate is now closer in texture and temperature to the cream, making it easier to mix the two together to form a nice, smooth cream.

If you must add a liquid (such as heavy cream or milk), heat up the liquid first, then add the chocolate. The chocolate will melt more evenly and distribute into the liquid. Don't cover the bowl. This may cause condensation, which could drip water droplets into the melted chocolate.