Ingredients
• 1 cup (240ml) cold heavy cream (or full-fat coconut cream for dairy-free)
• 2 tbsp powdered sugar (or powdered erythritol for keto)
• 2 tbsp unsweetened cocoa powder (Dutch-process for deeper flavor)
• ½ tsp pure vanilla extract
• Pinch of sea salt (enhances chocolate notes)
Instructions
- Chill bowl and beaters (or whisk + stainless steel bowl) in freezer 10 min—crucial for volume.
- Pour in cold cream. Whip on medium-high until soft peaks form (~2 min).
- Sift in cocoa powder, powdered sugar, salt, and vanilla. Continue whipping 30–60 sec until stiff, glossy peaks hold—do not overbeat (or it’ll turn grainy or buttery!).
- Use immediately, or store covered in fridge up to 24 hours (rewhip 10 sec if softened).
💡 Pro uses: Dollop on pies, hot cocoa, berries, or layer in parfaits. Pipe into rosettes for elegant desserts!
PREP TIME & NUTRITION (per 2-tbsp serving, makes ~12):
Prep Time: 5 min (+10 min chill) | Cook Time: 0 min | Total Time: 15 min | Servings: 12 | Calories: 55 | Net Carbs: 2g | Fats: 5g | Protein: 0.5g