How to Make Chocolate Whipped Cream

Co-authored by Brooke Cazier

Last Updated: November 11, 2022 References

Whipped cream is quick and easy to prepare. Lighter than buttercream, it is a perfect topping for fruit, desserts, and ice cream. You can use it as a topping or filling for cakes, cupcakes, and other pastries too. If you want something more unique, however, try chocolate whipped cream instead!

Ingredients

Basic Chocolate Whipped Cream^{[1]
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½ teaspoon pure vanilla extract
3 to 4 tablespoons (45 to 55 grams) granulated white sugar
2 tablespoons (15 grams) unsweetened cocoa powder
1 cup (240 milliliters) cold heavy whipping cream

Makes 2 cups (475 milliliters) of whipped cream

Gourmet Chocolate Whipped Cream^{[2]
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4 ounces (110 grams) milk chocolate, finely chopped
¾ cup (180 milliliters) heavy whipping cream
3 tablespoons water
A pinch or two of salt (optional)

Makes 2 cups (475 milliliters) of whipped cream

Method 1

Method 1 of 2:

Making Basic Chocolate Whipped Cream

1
Chill the mixing bowl and whisk ahead of time. Remove the bowl and whisk from your mixer. Place both into the freezer, and leave them there for 15 to 30 minutes.^{[3]
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- Skip this step if you are using a food processor; you do not need to chill the bowl of a food processor. Make sure that it is fitted with whisks.
2
Add the vanilla extract and dry ingredients into the bowl. Once the 15 to 30 minutes have passed, take the bowl out of the freezer. Add the vanilla extract, sugar, and cocoa powder. You can use regular or Dutch processed cocoa powder.
- To make mocha whipped cream, add 1 teaspoon of instant coffee or espresso powder.
- If you are using a food processor, put the ingredients into the food processor's bowl.
- For a deep, richer chocolate flavor, use Valrhona or Callebaut cocoa powder.
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3
Stir in 2 tablespoons (30 milliliters) of the heavy whipping cream. Use a spoon for this step; don't start up your mixer or food processor just yet. Simply add in 2 tablespoons (30 milliliters) of heavy whipping cream, then stir until the sugar and cocoa powder dissolve. This will help the cocoa and sugar mix more evenly into the rest of the whipping cream.
4
Pour in the rest of the cream and whip until stiff peaks form. Once the sugar and cocoa powder have dissolved, pour in the rest of the cold, heavy whipping cream. Set up your mixer, and let it whip on medium until the cream forms stiff peaks. This will take 4 to 5 minutes.^{[4]
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- If you are using a food processor, your whipped cream should be ready in about 3 minutes.^{[5]
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5
Use the cream immediately. If you won't be using it right away, or if you have any leftovers, cover the whipped cream with plastic wrap, then store it in the fridge. Use it within 3 days.^{[6]
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Method 2

Method 2 of 2:

Making Gourmet Chocolate Whipped Cream

1
Place the chopped chocolate into a mixing bowl. Set the bowl aside while white you prepare the next step. You will be adding hot water and cream into this, so make sure that it can withstand heat.
- If you are using an electric mixer, you can prepare this in the bowl of your mixer.
- To make white chocolate whipped cream, use 4 ounces (110 grams) of white chocolate instead.^{[7]
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- To make dark chocolate whipped cream, use 3 ounces (85 grams) of dark chocolate. It should be less than 62% cacao.^{[8]
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2
Simmer the cream and water. Pour the heavy whipping cream into a small saucepan. Stir in 3 tablespoons (45 milliliters) of water. Bring the solution to a simmer over medium-low to medium heat, then remove it from the stove.
- If you are making dark chocolate whipped cream, omit the water, and use 1 cup (240 milliliters) of heavy whipping cream instead of ¾ cups (180 milliliters).^{[9]
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3
Pour the heated cream over the chocolate. Let it sit for 30 seconds, then give it a stir with a whisk or spoon. You should notice the chocolate starting to soften up.
4
Wait for the chocolate to melt, then give it a stir. It will take about 15 minutes for the chocolate to melt, depending on the type you are using. Once the chocolate has melted, stir it again until no chunks remain. You want the color and texture to be consistent.
- Give the melted chocolate a taste. If it's too sweet, add a pinch of salt to it.
5
Allow the chocolate cream to cool, then refrigerate it. Let the chocolate sit on the counter until it cools to room temperature. Cover it with a piece of plastic wrap, then put it into the fridge. Leave it there for at least 4 hours. The chocolate cream needs to be very cold before you can whip it.
- Do not put the mixture into your fridge while it is still warm.
6
Whip the chocolate cream using a medium speed setting. You can do this in an electric mixer or in a food processor. Keep whipping it until the whipped cream forms stiff peaks. This will take about 3 to 5 minutes.^{[10]
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7
Use the whipped cream. If you won't use it immediately, cover it with plastic wrap, and keep it in the fridge. It should stay fresh for up to 3 days.^{[11]
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Community Q&A

Question

Can I use chocolate syrup instead of melted chocolate in this recipe?

Community Answer

Yes! But be aware of the brand of syrup you are using. Known and well-trusted brands like Hershey's, etc. provide the same exact taste as to melting a chunk of chocolates. Try the dark chocolate variant.
Question

What can I add to white Cool Whip to make it chocolate?

Community Answer

Instant pudding (I prefer Hershey’s chocolate instant pudding).
Question

Can I use milk chocolate instead of dark chocolate for the ganache?

Qamar

Top Answerer

Yes. It won't be as rich, but it can still work.