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Cocoa Whipped Cream

Yield: Yields about 2 cups

This is also quite good in coffee. It keeps in the refrigerator for several days.


  • 3/4 oz. (1/4 cup) unsweetened Dutch-processed cocoa powder (I like Valrhona)
  • 3 Tbs. confectioners’ sugar
  • 1 cup heavy cream, well chilled
  • 1/2 tsp. vanilla extract


  • In a small bowl, mix the cocoa and confectioners’ sugar. In a chilled bowl, combine the cream and vanilla and whip until soft peaks form. With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended.


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