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Chocolate Whipped Cream
If there is anything better than lightly sweetened whipped cream, this is it.
Makes about 2 1/2 cups
Ingredients
- 1 (3.53 ounce) bar CACAO RESERVE BY HERSHEY'S 65% Extra Dark chocolate, finely chopped*
- 3 tablespoons water
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Directions
Melt the chocolate with the water in a small heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Let cool to room temperature.
With an electric mixer on medium-high speed, beat the cream and sugar in a large bowl just until the cream forms stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, fold in the cooled chocolate mixture and the vanilla. Serve immediately.
Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.
