Each Christmas morning we have fresh berries with homemade whipped cream. A little treat that makes a sweet morning even sweeter. Of course, there is always more heavy cream left over than the three of us could eat, which leaves me with the task of deciding what to make with it. Last year we used it to make the cream sauce for our lobster dish. This year, we decided to just make more whipped cream. Yum!
As I gathered the ingredients, the girls declared that they had a great idea. “How about we make chocolate whipped cream!” they exclaimed. It was a great idea; however, I had doubts that it would work. As I cycled through my doubts with them, they countered by suggesting adding everything in this house that is chocolate. It was a long list and debate.
Then, Maddie got to the one chocolate thing in this house that we rarely think about. The cocoa powder. She was right. It just might work. So, we made our whipped cream recipe and slowly added cocoa powder till it was just right. The girls and I grabbed a spoon and ate it with delight.
What a delicious new recipe! The girls were happy, and I was proud of their creativity.
Chocolate Whipped Cream
- In a mixer, combine whipping cream, powdered sugar, and vanilla.
- Mix on high until cream begins to condense and form whipped cream. This should take between 2 and 5 minutes.
- Add in cocoa powder and whip on high for another 30 seconds.