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Chocolate Whipped Cream

Scott Phillips

Yield: Yields about 2-1/4 cups.


  • 2 oz. good-quality semi-sweet chocolate
  • 3/4 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • Pinch salt

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 60
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 5
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 1


  • Melt the chocolate either in a double boiler or in a microwave.

    In a large bowl, combine the cream, vanilla, and salt. Whip the cream until it forms very soft peaks. By hand, whisk in the melted chocolate until blended and the cream forms soft peaks that hold a shape.


Rate or Review


  • betzy456 | 01/25/2012

    I made this recipe for my boyfriends' Mom's birthday, everyone loved it. I used sirloin that I had in the freezer, thinly sliced it, then accompanied it with mushroom soup, which I luckily come across here, http://www.gourmetrecipe.com/recipes/creamy-mushroom-soup! A great meal and its already added to my recipe box.

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