Chocolate Whipped Cream

Chocolate Whipped Cream

8 ounces bittersweet chocolate
2 cups heavy cream
1 tablespoon sugar (optional)


1. Using a serrated knife, finely chop the chocolate into 1/4 inch pieces and place it in a medium heatproof bowl.

2. Bring the cream and the sugar, if using, to a boil in a small saucepan over medium heat. Immediately pour the hot cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute.

Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.

3. Pour the ganache into a medium container, cover it, and refrigerate it for 4 hours or overnight. It should be the consistency of peanut butter.

4. Once the ganache has chilled, transfer it to a large bowl. Using a balloon whisk, whip the ganache by hand until it just reaches soft peaks, about 2 minutes. Be sure to lift the whisk out of the cream with each pass to bring in as much air as possible. Do not overwhip. Don't worry if the cream doesn't seem firm enough. It will have the consistency of mustard but will solidify a little more after it sets in the refrigerator. You can also use a hand mixer.

5. Use this cream immediately to fill pastries, tarts, and cakes. After the dessert is filled, refrigerate it for about 1 hour to set the Chocolate Whipped Cream. Store Chocolate Whipped Cream in the refrigerator for up to 2 days.

Yield: 2 to 3 cups