This easy Chocolate Whipped Cream recipe takes just minutes to prepare and adds a decadent chocolate flavor to your favorite desserts! Whisk 4 simple ingredients together to make the creamiest, fluffiest topping that tastes like chocolate mousse.
Why You'll Love This Recipe
Flavored whipped cream is just the best! I love how easy it is to elevate desserts with a simple flavor twist.
Chances are you have already fallen in love with my espresso whipped cream and caramel whipped cream. This chocolate version is equally good and may become your new favorite!
It's Beyond Easy - With just 4 ingredients that you whisk together, it could not get much easier to make this recipe!
Rich Chocolate Flavor - The addition of cocoa powder gives this whipped cream an intense chocolate taste that is so much better than Cool Whip. It's like eating chocolate mousse!
Endless Uses - Dollop onto desserts, waffles, ice cream, milkshakes, or hot chocolate. It is even delicious on its own or with some fresh fruit.
Key Ingredients
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Heavy Whipping Cream - Use heavy cream with at least 36% milk fat, or double cream if you are in the UK. I do not recommend regular whipping cream, with only 30% milk fat because it does not hold shape as well. The cream should be very cold for best results.
Cocoa Powder - Use unsweetened cocoa powder for a rich, chocolatey flavor.
Sugar - When I tested using granulated sugar versus powdered sugar for this recipe the granulated was a clear winner! It dissolves into the cream more smoothly than powdered sugar, which results in a silkier dessert. Additionally, the sweetness of granulated sugar balances the cocoa powder's bitterness better than powdered sugar.
Vanilla Extract - Use pure vanilla extract for the best flavor.
Types of Cocoa Powder
The type of cocoa powder used will impact the flavor and color.
- Natural Cocoa Powder has a light brown hue and adds a tart, fruity, slightly acidic chocolate taste. It's readily available in most grocery stores.
- Dutch Process Cocoa Powder is treated to neutralize acidity, giving it a darker shade and a smoother, mellower cocoa flavor.
- Black Cocoa Powder is the darkest variety, almost black in color. It is heavily Dutch-processed for an extremely mild chocolate taste.
Each cocoa powder imparts its own unique qualities to the whipped cream. For the boldest chocolate flavor, natural cocoa powder is best.
But feel free to experiment with different cocoa varieties to achieve your preferred chocolate taste and color.
How to Make Chocolate Flavored Whipped Cream
1) Mix Ingredients
- Place cold cream, sugar, cocoa powder, and vanilla in a large bowl.
- Use the whisk attachment for your stand mixer on low speed to mix the ingredients together until just combined.
2) Beat to stiff peaks
- Once your mixture looks like foamy chocolate milk increase to high speed.
- Whip the cream until stiff, billowy peaks form.
- Do not overbeat or it can take on a curdled, grainy texture. Stop mixing once it reaches the stiff peak stage.
- Check frequently toward the end until you have the perfect whipped cream texture.
PRO TIP: Everyone's taste preferences are different, so give the mixture a taste once the ingredients are fully mixed together. Add more sugar, 1 tablespoon at a time, if you want more sweetness, and more cocoa powder, 1 teaspoon at a time, for more chocolate flavor.
What are Stiff Peaks?
The term "stiff peaks" refers to the stage when you lift the beaters from the cream and the peak holds its shape without drooping over. The whipped cream will mound on the beaters and have noticeable thickness.
Stiff peaks indicate the ideal light, billowy texture has formed. Whipped cream with stiff peaks will easily pipe onto a cupcake or dollop onto pies but still be smooth and spreadable.
Tips for Success
- Chill Thoroughly - For the best chocolate whipped cream, make sure your cream, bowl, and beaters are very cold before starting. The colder the better for whipping up air.
- Watch for Soft Peaks - Lift the beaters periodically to check the consistency. For soft cream that you will dollop onto desserts stop mixing once soft peaks form and tips curl.
- Don't Overwhip - Keep whipping until stiffer peaks form to pipe the whipped cream. But don't go too far or it will turn grainy and butter-like.
- Add Flavor - A ½ teaspoon of peppermint extract for chocolate-peppermint flavor, or 1 teaspoon of instant espresso granules for a little mocha taste and to accentuate the chocolate.
- Stabilized Chocolate Whipped Cream - For added stability, and to increase the shelf life by a few days, add ¼ teaspoon of cream of tartar.
Pro Tip: This recipe can be used like a chocolate frosting to pipe onto cupcakes or frost sheet cakes. If you want to use it as a filling for layer cakes then I recommend I recommend adding ¼ cup of cocoa powder to this whipped cream frosting recipe.
Troubleshooting Homemade Whipped Cream
Too Runny - If your chocolate cream does not hold shape then it needs to be whipped further. Place the mixture back in the refrigerator if it is no longer cold, then once it is chilled, whip it on medium-high speed until it reaches your desired consistency.
Overbeaten - If the cream gets a curdled look then it has been whipped for too long and is starting to turn into butter. Slowly pour cold heavy cream into the mixture on low speed. This will fix moderately overbeaten cream, but if it has turned all the way to butter then you'll need to start over.
Not Sweet Enough - Once the mixture is thick, but before it forms peaks, give the whipped chocolate a taste. If it is too bitter for your taste just add more sugar, one tablespoon at a time.
Leftovers Are Liquidy - Over time moisture will seep out and the whipped cream may become droopy. It can be re-whipped by using an electric hand mixer on medium-high speed for 1-2 minutes.
Speaking of leftovers, try these tasty ideas for using leftover whipped cream!
Pro Tip: Try making chocolate peanut butter whipped cream by adding ¼ cup of peanut butter powder or creamy peanut butter to this recipe. Yum!
Recipe FAQs
It's so simple! This recipe only takes about 5 minutes to make.
Fresh whipped cream should be stored in an airtight container or covered tightly with plastic wrap. It is good for 5 days but may need to be re-whipped. If you follow the directions above for stabilized whipped cream it will stay fluffy for 4-5 days.
You can but it is a lot more work. Heat your heavy cream until it is warm but not boiling, then pour into a bowl over 4 ounces of finely chopped chocolate. Whisk until smooth, then place in the refrigerator for 1-2 hours to cool. Transfer to a large mixing bowl and add the remaining ingredients, then whip
Technically, you could whisk the ingredients by hand. But it would take a lot of time and energy to thicken them properly. If you do not have an electric mixer you could make this recipe in a blender.
More Whipped Cream Recipes
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Recipe
Chocolate Whipped Cream
Recipe by:Ingredients
- 2 cups heavy cream 16 ounces
- ⅓ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Place all of the ingredients in a large mixing bowl and beat using the whisk attachment of an electric mixer on low speed.2 cups heavy cream, ⅓ cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon vanilla extract
- Once the chocolate cream mixture is foamy, slowly increase the speed until it is at medium-high speed. Beat until the cream is thick and fluffy.
- For whipped cream that you will spoon onto desserts, it should be beaten to soft peaks. This is the stage where it is thick, but the peaks curl when you lift out the beaters.If you will be piping the cream, continue beating until it has reached a stiff peak state, where the peaks stand straight up when the beaters are removed.
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