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TIP OF THE DAY: Chocolate Whipped Cream

Chocolate whipped cream is a delicious
change of pace. Photo courtesy


Today’s tip is for chocolate lovers: Make chocolate whipped cream. It takes an extra step, but the novelty—and the delectable flavor—are worth it.

Use chocolate whipped cream to garnish a cake or pie, frost a cake or cupcakes or use as a filling for cream puffs and other pastry. Top other desserts, hot chocolate or coffee.

This recipe can be made up to 2 days in advance and kept, tightly covered, in the refrigerator. The recipe makes about 1-1/2 cups of whipped cream.



  • 4 ounces bittersweet chocolate, chopped
  • 1 cup whipping cream
  • 2 tablespoons confectioners’sugar

    1. PLACE chopped chocolate in a medium bowl.

    2. COMBINE cream and sugar in a small saucepan. Bring to a boil over medium heat

    3. POUR boiling cream over the chocolate; stir until smooth and the chocolate is melted. Cover and refrigerate for 4 hours, until thoroughly chilled.

    4. TRANSFER to a large bowl. Beat until the mixture develops soft peaks, or to the desired consistency for spreading or filling. Refrigerate for at least 1 hour before using.

    Try these flavored whipped cream recipes, including Bourbon Whipped Cream, Five Spice Whipped Cream, Lavender Whipped Cream, Holiday Spice Whipped Cream, Salted Caramel Whipped Cream and Savory Whipped Cream.


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