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Chocolate Whipped Cream for Hot Chocolate

Source of Recipe

Finecooking


Recipe Introduction

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

List of Ingredients

Yields about 2 cups.


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


Recipe

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.