Cocoa Whipped Cream

INGREDIENTS:

  • ¼ cup unsweetened cocoa powder
  • ¼ cup white sugar
  • 2 tablespoons hot water
  • 1 cup heavy whipping cream
METHOD:
  1. In a small mixer bowl, mix cocoa and sugar.  Stir in hot water until a smooth paste forms.  Allow to cool for about 5-10 minutes before proceeding. Add cream.  Beat just until firm peaks form.  Do not over beat.
Makes about 2 cups
Stabilized Cocoa Whipped Cream
INGREDIENTS:
  • ¼ cup unsweetened cocoa powder
  • ¼ cup white sugar
  • 2 tablespoons hot water
  • 1 cup plus two tablespoons heavy whipping cream, divided
  • 2 tablespoons cold water
  • 1/2 teaspoon unflavored gelatin powder
METHOD:
  1. In a small mixer bowl, mix cocoa and sugar.  Stir in hot water until a smooth paste forms. Allow to cool while you prepare the gelatin mixture.
  2. Sprinkle gelatin over 2 tablespoons cold water in small bowl to soften.
  3. Scald 2 tablespoon of the cream; pour over gelatin, stir until gelatin is dissolved.
  4. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
  5. Add remaining cream to the cocoa and sugar paste.  Beat until whipped cream just starts to thicken and you start seeing the beater tracks. Add the gelatin mixture at this point and beat just until firm peaks form.  Do not over beat.
Makes about 2 cups
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