Beyond Vanilla: Chocolate Whipped Cream, 3 Ways

Every week, baking expert Alice Medrich will be 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.

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

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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)

See the full recipe (and save and print it) here.

Milk Chocolate Whipped Cream

Makes about 2 cups

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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) here.

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) here.

Alice’s new book Seriously Bitter Sweet is a complete revision of her IACP award-winning 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