CHOCOLATE WHIPPED CREAM
This simple whipped cream is great to garnish all kinds of espresso and coffee drinks. From the Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona.
Provided by lazyme
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 151.3, Fat 14.9, SaturatedFat 9.3, Cholesterol 54.3, Sodium 15.5, Carbohydrate 4.8, Fiber 0.6, Sugar 2.7, Protein 1.2
WHITE CHOCOLATE WHIPPED CREAM
Make and share this White Chocolate Whipped Cream recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place white chocolate in a small microwave-safe cup.
- Microwave at medium (50%) for 1 minute.
- Stir until smooth.
- Cool slightly.
- In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
- Stir a few tablespoons of the cream into the white chocolate to lighten it.
- Reduce to low speed and beat the white chocolate into the whipped cream.
- Continue to beat until soft peaks form.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 245, Fat 24.3, SaturatedFat 15.1, Cholesterol 82.5, Sodium 29, Carbohydrate 5.9, Sugar 4.3, Protein 1.6
CHOCOLATE MOUSSE WITH CHOCOLATE LIQUEUR WHIPPED CREAM
This mousse is light and slightly dense with bold semisweet flavors. I first fell in love with chocolate mousse when I was a small boy and my grandma would make it from scratch. I was able to master the technique once I arrived at the Ritz Carlton Hotel while in high school and started working with the world's best pastry chefs.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Separate the eggs whites from the yolks. Set the yolks aside, then put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed. Slowly add the granulated sugar to the egg whites in the mixer as they are whipping. Whip until soft peaks form.
- Over a double boiler, melt the chocolate and butter together. Remove from the heat and stir occasionally to help cool; let cool 10 minutes. One by one, add the egg yolks to the chocolate-butter mixture until fully incorporated. (The mixture will stiffen slightly.) Mix the whipped egg whites into the chocolate mixture in thirds, folding very gently so as to not mix the air out of the mousse.
- Carefully and evenly divide the mixture among 4 rocks glasses. Set the glasses in the refrigerator until fully chilled, about 30 minutes.
- For the chocolate liqueur whipped cream: Combine the heavy cream, liqueur and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until soft peaks form.
- Spoon a dollop of the whipped cream into each of the chilled mousse glasses. Garnish each with a small sprig of mint.
CHOCOLATE WHIPPED CREAM
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.;
CHOCOLATE WHIPPED CREAM
Provided by Food Network
Number Of Ingredients 3
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.
CHOCOLATE CUPS WITH WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 8
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
CHOCOLATE WHIPPED CREAM FROSTING
Make and share this Chocolate Whipped Cream Frosting recipe from Food.com.
Provided by WI Cheesehead
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir until smooth. Cool completely.
- Beat together the remaining 1 1/4 cups heavy cream, confectioners' sugar and vanilla in medium bowl just until soft peaks begin to form. Do not overbeat or frosting will become grainy.
- Fold one-third of the whipped cream into the chocolate mixture just until combined.
- Fold the chocolate mixture into the remaining whipped cream just until combined.
- Makes about 3 cups. Enough to fill and frost 9-inch three-layer cake.
Nutrition Facts : Calories 661.7, Fat 62.7, SaturatedFat 38.8, Cholesterol 192.4, Sodium 52.1, Carbohydrate 26.9, Fiber 1.7, Sugar 21, Protein 3.9
CHOCOLATE WHIPPED CREAM FROSTING
If you're looking for the perfect frosting for any sweet recipe, you can't go wrong with this creamy, fluffy Chocolate Whipped Cream Frosting. Our chocolate whipped cream uses just 4 ingredients, so you can easily pull it together while other parts of your dessert are baking or chilling. Check out how to make Chocolate Whipped Cream Frosting in one simple step.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1/12 of Recipe, Sodium 10 mg, Sugar 13 g, TransFat 0 g
WHITE CHOCOLATE WHIPPED CREAM
Yield Makes about 1 cup
Number Of Ingredients 2
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.)
WHIPPED CHOCOLATE CREAM ICING
This is a lush light frosting which keeps it's consistency for 1-2 days in the refrigerator and doesn't seem to sink into the cake as so many do. Simple and easy to make. A delicious topping for those special occasions when you want something special.
Provided by Gerry
Categories Dessert
Time 10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Sift icing sugar and cocoa into a bowl.
- Add whipping cream and stir to mix.
- With beater whip as for whipping cream.
- This amount will very generously cover a large Angel cake or any other large cake.
Nutrition Facts : Calories 273.6, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.9, Carbohydrate 18.1, Fiber 0.5, Sugar 14.7, Protein 1.7
FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING
Typical frostings are too sweet for my taste. Instead, I prefer a whipped cream frosting and adding cocoa powder makes it even better! This will add an extra special topping to any dessert. Simple and delicious!
Provided by SavvyTech
Categories Desserts Frostings and Icings Chocolate
Time 5m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 2.9 g, Cholesterol 20.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 5.9 mg, Sugar 2 g
CHOCOLATE WHIPPED CREAM CAKE
Chocolate fans will love this double chocolate dessert cake!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.
Nutrition Facts :
CHOCOLATE WHIPPED CREAM PIE
I've made this recipe for years, I believe it was on the back of a package of Nestle's Choco-Bake many years ago. It is rich and you can easily get 8-10 slices out of a pie when serving.
Provided by Chef53Kathy
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and sugar well. Add the Choco-Bake and the vanilla and blend. Add eggs, one at a time, beating for 5 minutes after each egg.
- Fold prepared Dream Whip into the chocolate mixture and fill the pie shell. Refrigerate and when serving garnish with dollops of whipped cream and chopped, salted pecans.
Nutrition Facts : Calories 556, Fat 36.6, SaturatedFat 20.6, Cholesterol 166.8, Sodium 326.7, Carbohydrate 53, Fiber 0.8, Sugar 42.7, Protein 5.2
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