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#HOT CHOCOLATE WITH WHIPPED CREAM RECIPE HOW TO#

The hot chocolate whipped cream and cake batter version are more mousse-like in texture than a traditional whipped cream. I’ve also played around with various versions of flavored hot chocolate including cake batter and cinnamon maple. If you leave it in the bowl, it will start to wilt over time. Yes, you can make it ahead if time, but it’s always best to pipe it (or spread it) right away, even if you aren’t eating the dessert immediately. Yes, you can use a hand mixer but it makes it harder to get the same stiffness that you can achieve with a stand mixer because the stand mixer has more power.You will need to spend more time whipping the cream if you are using a hand mixer. Heavy whipping cream also seems to be a bit thicker, I only use heavy whipping cream. While heavy cream and heavy whipping cream are nearly the same, both containing milkfat of at least 36%, heavy whipping cream is better for making whipped cream because it holds it shape much better. What the difference between heavy cream and heavy whipping cream?

#HOT CHOCOLATE WITH WHIPPED CREAM RECIPE HOW TO#

Sharing even more tips about making whipped cream on my post for How to Make Whipped Cream. Use it right away, don’t store it in a container- Whether you’re frosting a cake or cupcake, it’s always best to pipe it right away, even if you aren’t eating the dessert right away.Don’t add the hot chocolate until you have soft peaks- this will help the whipped cream go from soft to stiff peaks once you mix in the hot chocolate.Whipped cream needs to be whipped at high speeds- the slower you go, the longer it will take but also the weaker the whipped cream will be.I prefer to use a metal mixing bowl because it stays colder. I always recommend throwing the bowl and the whisk in the freezer or fridge for 5-10 minutes. Make sure your ingredients and your bowls and whisks are COLD.Otherwise, just grab a spoon and dig right in! No one is judging over here. I find I am most successful piping cupcakes when I have quality piping bagsand my jumbo piping tips.

You can spread this on a cake or it’s also great for piping too.

Hot chocolate is meant to dissolve in liquid, so it may seem grainy in texture at first, but as it sets, it will be smoother.

You’ll definitely want to use a quality hot chocolate mix since that is the primary taste in this whipped cream, but really any of them will work.

I’ve played around with varying types of hot chocolate mix including Ghirardelli and a more traditional Swiss Miss packets.

There are two simple ingredients: Heavy Whipping Cream & Powdered Hot Chocolate Mix – the same kind you would use to make yourself a hot chocolate at home.

I’ve made hundreds, maybe even thousands of batches of whipped cream, I could talk about it all day long, so let me share with you how you can make this amazing whipped cream recipe. It something that seems so simple to make yet why doesn’t it work all the time? Have you ever been intimidated to make whipped cream? Maybe it was not stiff enough, or maybe it wilted after a few hours leaving you with a soupy mesh. This is because cocoa powder is unsweetened and can be bitter if too much is used without something like vanilla extract or powdered sugar for added sweetness. The great thing about a hot chocolate whipped cream vs a regular chocolate whipped cream is that hot chocolate version tends to be smoother and more milkier. This Hot Chocolate Whipped Cream is a twist on a traditional chocolate whipped cream recipe!

Homemade whipped cream has to be one of the tastiest, easiest additions to any dessert and I love experimenting with all different flavors of whipped cream. How to Make Hot Chocolate Whipped Cream.