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Epicurious

Cocoa Chantilly Cream

The French named this dessert cream after a castle in the town of Chantilly, a culinary hot spot in the 1800s. If you love whipped cream and chocolate, you’ll appreciate this long-lasting, perfect marriage. This recipe makes enough icing for 2 generous coats on a cake and decorations.

Recipe information

  • Yield

    makes 6 cups icing

Ingredients

Chocolate Choices:

Valrhona, Droste, or Scharffen Berger cocoa powder
1/2 cup unsweetened alkalized or dutched cocoa powder
1 1/4 cups confectioners’ sugar
1/2 teaspoon salt
4 cups cold heavy cream
2 tablespoons vanilla extract

Preparation

  1. Step 1

    Sift together the cocoa powder, confectioners’ sugar, and salt in small bowl and set aside.

    Step 2

    Pour the cream and vanilla into the bowl of an electric mixer fitted with a wire whisk and whip for about 2 minutes at medium speed, or until the cream is visibly thick and will hold a medium peak. Stop the mixer, scoop up about 1/2 cup of the cream, and slowly add it to the bowl of cocoa and sugar. Whisk together until it forms a paste. Then add the paste back into the mixer bowl and whip until firm peaks form.

Chocolate Bliss
TagsFrostingDessertCocoaEasyStand MixerCookbooks
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