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Chocolate Whipped Cream

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Yields about 2-1/4 cups.

  • by from Fine Cooking
    Issue 54

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

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.

nutrition information (per serving):
Size : per 2 Tbs.; Calories (kcal): 60; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 4; Protein (g): protein g 1; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 5; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 0;

Photo: Scott Phillips

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