Chocolate Whipped Cream, 3 Ways

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Every week, baking expert Alice Medrich is going rogue on Food52 — with shortcuts, hacks, and game-changing recipes.

Today: It’s time to mix up your whipped cream routine. Alice shares 3 recipes for chocolate whipped cream to help you go beyond basic vanilla this Valentine’s Day.

I adore plain lightly sweetened whipped cream, but sometimes a little something extra is wanted. Chocolate whipped cream — dark, milk, or white — is richer than plain whipped cream but lighter and fluffier than ganache.

Dollop it on a pudding or soufflé or slice of cake. You can also use it to fill or frost a cake or dessert so long as you keep the cake refrigerated once it is assembled or frosted.

Chocolate Whipped Cream, 3 Ways

From Sinfully Easy Delicious Desserts (Artisan, 2012)

Dark Chocolate Whipped Cream

Makes 1 1/2 cups

3 ounces semisweet or bittersweet chocolate (not more than 62% cacao), chopped medium-fine
1 cup heavy cream
A pinch or two of salt (optional)

Makes about 1 1/2 cups

3 ounces semisweet or bittersweet chocolate (not more than 62% cacao), chopped medium-fine
1 cup heavy cream
A pinch or two of salt (optional)

1. Put the chocolate in a medium bowl.

2. Bring the cream to a gentle boil in a large heavy saucepan and pour over the chocolate.

3. Let stand for 30 seconds, then stir well. Let stand for 15 minutes or so to finish melting every last speck of chocolate, then stir until the mixture looks perfectly uniform. Let cool.

4. Taste and add salt, if desired. Cover and refrigerate for at least 4 hours, or until completely chilled (I like to leave it overnight, and it can be prepared to this point up to 4 days ahead).

5. To serve, whip the cream with an electric mixer until it lightens and holds a shape (it won’t be smooth if you overwhip it). Use immediately or refrigerate until needed.

Save and print the full recipe at Food52.

Milk Chocolate Whipped Cream

Makes about 2 cups

4 ounces milk chocolate, finely chopped
3/4 cups heavy cream
3 tablespoons water
A pinch or two of salt (optional)

See the full recipe (and save and print it) at Food52.

White Chocolate Whipped Cream

Makes about 2 cups

4 ounces white chocolate, finely chopped
3/4 cups heavy cream
3 tablespoons water
A pinch or two of salt (optional)

See the full recipe (and save and print it) at Food52.


Alice’s new book Seriously Bitter Sweet is a complete revision of her IACP award-winning book Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It’s packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes — both savory and sweet.

Photos by James Ransom

This article originally appeared on Food52: Beyond Vanilla: Chocolate Whipped Cream, 3 Ways