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Chocolate Whipped Cream

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Yields about 2-1/4 cups.

  • by Fine Cooking staff 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): 6; Fat Calories (kcal): 50; Saturated Fat (g): 4; Protein (g): 1; Monounsaturated Fat (g): 2; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0; Sodium (mg): 5; Cholesterol (mg): 20; Fiber (g): 0;

Photo: Scott Phillips

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