Chocolate Whipped Cream
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The Martha Stewart Show, February Winter 2007
- Yield Makes enough for about a dozen sandwich cookies
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Ingredients
- 4 ounces milk chocolate, coarsely chopped
- 2 cups heavy cream
- 3 tablespoons sugar
Directions
- Place chocolate in a medium bowl; set aside.
- Heat sugar and 1 cup cream in a small saucepan over medium heat. Cook until sugar has dissolved.
- Pour cream mixture over chocolate; stir until chocolate has melted. Let cool.
- Transfer chocolate mixture to an electric mixer fitted with the whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy.
I boiled some water than put another smaller pot in the water with the chocolate and heavy cream. After it was done and put in the fridge for 2 hours it was really runny.
I also didn't have a great taste. I added some powered suger to it and whipped it with a blender for five minutes. It is perfect now. Everybody loved it.
I've tried this recipe several times and have not had a problem with it being runny. You REALLY have to chill the chocolate concoction. At least 6 hours. Also a tip, throw your mixer bowl and whip attachment into the fridge to chill too. It really helps!
try melting the chocolate in a bowl over boiling water and letting it cool ,then add the heavy cream cold and use paddle blade to whip
My daughter followed this recipe to a 't' and she could not get it to thicken when she whipped it after chilling it for about 2 hours. It was very runny and it soaked into the cake and caused the cake to become very hard. Is it possible something was left out of this recipe? It sounds great, but did not work out.
my choc cream mixture was well chilled but i cannot get it whipped up. its still watery. pls advise. thanks.
I'm assuming you just add food coloring...
How did you make your chocolate whipped cream pink?