Chefs Secret Whipped Cream Food

WHIPPED CREAM

Steps:

• Put the cream, sugar and vanilla in a well chilled bowl or in a bowl over ice. Beat with an electric hand mixer on medium-high speed until soft peaks form, about 2 minutes.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

WHIPPED CREAM

Steps:

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
• Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

CHEFS SECRET WHIPPED CREAM(STABILIZED WHIPPED CREAM)

Steps:

• 1. Chill Bowl and beaters for at least 30 minutes.
• 2. In small saucepan sprinkle the gelatin powder over the cold water and let it sit for 1 minute.
• 3. Heat water and gelatin mixture for 3 minutes on low heat while stirring continuously to dissolve gelatin completely.
• 4. Cool to room temperature.
• 5. Put whipping cream in the chilled bowl and gradually add gelatin mixture* while beating on low speed to combine well.
• 6. Beat on medium for 5 minutes.
• 7. Add confectioners' sugar and beat on high for 5 minutes until soft peaks form **.
• 8. ** If you need to pipe this whipped cream then prepare as above but continue beating until stiff peaks form.
• 9. *For flavored whipped cream, add extract or liqueur to the whipping cream when you are adding the cooled gelatin mixture.