Chocolate Whipped Cream I Recipes

Steps:

• In a chilled bowl, whip cream until it begins to thicken.
• Add sugar and cocoa.
• Continue whipping until soft peaks form.
• Store covered in the refrigerator if not using immediately.

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.;

Steps:

• Make sure equipment is very clean.
• Scald heavy cream and pour over chopped chocolate.
• Stir to make smooth.
• Refrigerate 8 hours or overnight.
• Using a whip attachment, whip on medium speed until soft peaks form.

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.

Steps:

• Whisk sugar, cocoa, milk and 1/8 tsp cream of tartar until smooth.
• Cover and refrigerate until cold, about 1 hour.
• With an electric mixer, gradually beat cream into chocolate mixture, add 1 tsp cream of tartar and beat until stiff peaks form.

Steps:

• Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Steps:

• In a small bowl, mix the cocoa and confectioners' sugar.
• In a chilled bowl, combine the cream and vanilla and whip until soft peaks form.
• With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended.

Steps:

• Mix the cocoa and sugar in a small bowl and set aside. Combine the cream and vanilla and beat with an electric mixture until soft peaks form (when you lift the beaters, the cream will form points that curl over at the tips).
• Add cocoa mixture gradually while continuing to beat until stiff.
• Note: if you have the time, chill the mixing bowl and beaters, as cream whips faster in a chilled bowl.